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Gluten Free Angel Food Cake

Things to remember before starting: Angel Food Cake

  • If you only have regular rice flour, and sugar, they can be put in a blender or food processor (individually) and blended at high speed to make them fine. Don’t blend sugar so much that it starts to get like icing sugar.
  • Make sure all utensils and pan are free from any grease. 
  • Achieve the best results using an angel food cake tube pan with the removable insert.
Pre-heat oven to 375°F (162°C)(convection if you have it). Position rack on bottom shelf.

Whisk or sift together:

  • ¾ cup + 1 tablespoon fine brown rice flour
  • 1/8 cup tapioca starch
  • 1/8 cup cornstarch
  • ¾ cup superfine white sugar
  • ¼ teaspoon fine salt
Set aside.

In your mixer, place:
  • 12 egg whites (about 1 ½ cups) – room temperature
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract (can substitute almond or lemon extract)
Beat at medium speed in your mixer just until foamy (30 – 45 seconds).
Slowly add, beating on high speed until soft peaks form:   
  • ¾ cup of superfine sugar

(Soft peaks are when egg whites, lifted with the back of a spoon become pointy but will curl at the end.)

Remove the bowl from mixer and sift 1/3 of the reserved flour/sugar mixture over the whites, and fold gently into the egg white mixture. Use a rubber spatula to slice into the center of the batter until you hit the bottom of the bowl. Pull your spatula to the side of the bowl and scoop up some batter, folding it over and letting it drop gently on top of the egg whites until you see no more flour. Repeat, turning bowl as you do, until you see no more flour (about 10 - 12 folds). Repeat for the remaining 2 portions of flour/sugar mixture.

Carefully pour mixture into pan, turning to make it level. Run an ordinary knife through the batter several times to remove any air pockets. Rinse your spatula under clean water and run it across the top of the batter for a final smoothing. 

Bake on bottom rack. Bake for 10 minutes, then lower the temperature to 350°F (176°C) for 25 - 35 minutes. (If convection is an option, turn it on for the first 10 minutes.) Cake should be golden brown and spring back when lightly touched. Do not under bake.

Turn pan upside down on its legs over a cooling rack or place center hole of tube over a narrow bottle to let upside down cake to cool for 1 ½ to 2 hours. Loosen with a thin spatula to remove from pan. Freeze, well wrapped, if not using right away. Cut with a long serrated knife. It may be easier to cut if it’s frozen. Serve with your favorite ice cream, whipped cream, fruit and/or pie filling.

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