Angel Food Cake

[ Prep Time: 25 Minutes | Start to Finish: 3 Hours 10 Minutes | 16 servings ]

  • 1½ cups Betty Crocker Gluten Free all-purpose rice flour blend
  • 1½ cups sugar
  • ¼ cup cornstarch
  • 1 teaspoon xanthan gum
  • 1⅔ cups egg whites (about 11), at room temperature
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon gluten-free vanilla
  •   Sweetened whipped cream, if desired
  •   Fresh fruit, if desired

  1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In medium bowl, mix flour blend, ¾ cup of the sugar, the cornstarch and xanthan gum. Set aside.

  2. In large bowl, beat egg whites, cream of tartar and salt with wire whip attachment of electric mixer on medium speed until foamy. Beat on high speed until egg whites have doubled in volume, about 2 minutes. Beat in remaining ¾ cup sugar, 2 tablespoons at a time, adding vanilla with last addition, until stiff and glossy. Do not underbeat. Sprinkle flour mixture, ¼ cup at a time, over meringue, folding in just until mixture disappears. Spoon into ungreased 10-inch angel food (tube) cake pan. Gently tap pan on counter to remove air bubbles.

  3. Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Turn pan upside down onto heatproof bottle or funnel; cool completely. Run knife around edge of pan to loosen. Turn cake onto serving platter. Cut with long serrated knife. Serve with whipped cream and fruit. Store under inverted bowl at room temperature.

1 Serving: Calories 140; Total Fat 0g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 30g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate Carbohydrate Choices: 2

Egg whites whip best when they’re at room temperature; be sure to pull them from the refrigerator an hour or so before you make the cake.

Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind.

Using the wire whip attachment allows lots of air to be incorporated into the cake. A hand mixer with a balloon whisk will also do the trick. If using regular beaters, the cake volume may not be as high.