My sister was recently diagnosed with Celiac's, so some new modifications in baking were necessary. Angel food cake is her favorite birthday dessert. My normal Angel Food Cake recipes uses cake flour, which is tough to easily GF substitute. I have a separate version for a GF version. It tastes practically identical to the non-GF version. This is a version I found in Taste of Home, but I added vanilla bean for increased flavor.
Ingredients:
10 egg whites
3/4 cup plus 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1 1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
seeds of 1 vanilla beans
Preparation:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Mix 1/2 cup sugar with seeds of vanilla bean. Set aside to infuse.
3. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
4. Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form.
5. Gradually add remaining sugar and vanilla bean mixture, about 2 tablespoons at a time, beating on high until stiff peaks form.
6. Fold in flour mixture, about 1/2 cup at a time.
7. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets.
8. Bake on the lowest oven rack at 350 degrees for 45-50 minutes or until lightly browned and entire top appears dry.
9. Immediately invert pan; cool completely, about 1 hour.
10. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh berries.
Ingredients:
10 egg whites
3/4 cup plus 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1 1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
seeds of 1 vanilla beans
Preparation:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. Mix 1/2 cup sugar with seeds of vanilla bean. Set aside to infuse.
3. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
4. Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form.
5. Gradually add remaining sugar and vanilla bean mixture, about 2 tablespoons at a time, beating on high until stiff peaks form.
6. Fold in flour mixture, about 1/2 cup at a time.
7. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets.
8. Bake on the lowest oven rack at 350 degrees for 45-50 minutes or until lightly browned and entire top appears dry.
9. Immediately invert pan; cool completely, about 1 hour.
10. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh berries.