This Gluten Free Angel Food Cake is a delicious recipe which is low in fat. I love serving it with a variety of fresh fruit. Strawberries and blueberries are my personal favorite with fresh whipped cream. This is my favorite summer dessert.
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- 1-1/2 cups egg whites (about 10)
- ¾ cup plus ½ cup sugar, divided
- ¼ cup cornstarch
- ¼ cup white rice flour
- ¼ cup tapioca flour
- ¼ cup potato starch
- 1-1/2 teaspoons cream of tartar
- ¾ teaspoon salt
- ¾ teaspoon vanilla extract
- Assorted fresh fruit, optional
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift ¾ cup sugar, cornstarch, flours and potato starch together twice; set aside.
- Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about ½ cup at a time.
- Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.
Thanks Healthy Cooking June/July 2010 for this recipe and image.
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