Gluten Free Angel Food Cake

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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Gluten Free Angel Food Cake

Course Dessert

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 16

Author Healthy Cooking June/July 2010

Ingredients

• 1-1/2 cups egg whites about 10
• 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
• Assorted fresh fruit optional

Instructions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
2. 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 1/2 cup at a time.
3. 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.
4. 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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