More of my friends are going gluten-free, so I've been stepping up my gluten-free recipe development. One gluten-free friend just handed me an angel food cake pan she'd been given and asked me to figure out what she can do with it, so this angel food cake is bigger than my regular Angel Food Cake that I make in a loaf pan.
And, of course, that gave me an excuse to use my new Cuisinart stand mixer! In fact, it was the first time I used it with the wire whip. You could also make it with a hand mixer. I can't believe anyone ever made it by hand, but angel food cake predates even hand-cranked egg beaters.
Berries and Custard Sauce - Crème Anglaise go beautifully with angel food cake, and custard sauce is a perfect way to make use of 7 of the leftover egg yolks. How do you like to serve angel food cake?
Gluten-Free Angel Food Cake
(Makes one 9- or 10-inch cake)
1 packed cup (5.5 ounces) gluten-free blend*
3/4 packed cup unsifted powdered sugar
1 1/2 cups (11 or 12 large) egg whites, room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup sugar
Note: Separate the eggs cold. Cover and refrigerate the yolks for another use; let the whites stand at room temperature for 30 minutes.
1 Place oven rack in lowest position (I didn't bother--no problem), and preheat oven to 350 degrees. Prepare a 9- or 10-inch angel food tube pan (2-piece with "legs") by simply making sure it is completely grease-free. Also, make sure your mixing bowl and wire whip (or beaters) are squeaky clean.
2 Using two small bowls, sift together gluten-free blend* and powdered sugar three or four times. If you have a food processor, just process for 30 seconds instead of sifting.
*Gluten-Free Blend: I use Bob's Red Mill gluten-free flours and starches. If you use a different brand, the package sizes might be different, in which case you would need to use a scale to duplicate this formula.
In large bowl, whisk together until thoroughly combined: a 24-ounce package potato starch, a 22-ounce package sorghum flour and a 20-ounce package tapioca flour. Pour into air-tight container and store in refrigerator or freezer, depending upon how often you use it.
3 In mixer bowl with wire whip in place, starting on speed 1 and gradually going up to speed 6, beat together the egg whites, cream of tartar, salt and vanilla until egg whites have thickened and increased in volume (mixture looks like a bowl of suds!) and are nearly at soft peaks stage.
4 On speed 8 gradually beat in sugar, a tablespoon at a time, until egg whites are stiff enough to hold up in soft peaks but are still glossy and moist. Watching carefully, continue beating until whites just reach stiff peaks but are not dry.
5 Sift about 1/3 of flour mixture over egg whites and fold in lightly, with a rubber spatula, just until incorporated. Repeat two times.
6 Spoon batter into pan and smooth the top. Gently make a few knife cuts through the batter to break up any large air bubbles.
7 Bake at 350 degrees for about 40 to 45 minutes, or until it is well browned and springs back when lightly touched. Invert pan; let stand upside down as it cools, about an hour. Remove cake from pan.