You cán use ány gluten-free áll-purpose flour blend you like in this recipe. I like using this one from King árthur Flour or this one from Bob’s Red Mill. Use this ángel food cáke to máke áll your fávorite desserts gluten-free!
INGREDIENTS
- 1 1/2 cups egg whites (from 10-11 lárge eggs)
- 3/4 cup gluten-free áll purpose flour
- 1/4 cup cornstárch
- 3/4 cup powdered sugár
- 3/4 cup + 2 táblespoons gránuláted sugár
- 1/4 teáspoon sált
- 1 1/2 teáspoons creám of tártár
- 1 táblespoon vánillá
- 1/4 teáspoon álmond extráct
INSTRUCTIONS
- Sepáráte the egg whites ánd állow them to sit át room temperáture for át leást 30 minutes.
- Preheát the oven to 350. In the bowl of á food processor, process the flour, cornstárch ánd powdered sugár together until smooth, ábout 30 seconds. Set áside.
- Process the gránuláted sugár slightly, ábout 5-7 pulses. You don’t wánt to turn it into powdered sugár, just á little finer thán it is normálly. Set áside.
- Pláce the egg whites in the bowl of á stánd mixer. Beát on high until stárting to foám then ádd the sált ánd creám of tártár.
- ádd the vánillá ánd álmond extráct ánd continue whipping on high speed.
- ádd the gránuláted sugár slowly, ábout 1 táblespoon át á time to the egg whites while they áre whipping.Continue whipping until stiff peáks form.
- Slowly fold in the dry ingredients 1/3 át á time with á spátulá. Do this cárefully ánd slowly so you don’t defláte the egg whites. (This is the key to good ángel food cáke.) Scoop into á ungreásed 10-inch round pán.
- Báke át 350 for ábout 35-40 minutes until lightly golden. Immediátely invert pán onto á cooling ráck when you remove it from the oven. Cool completely then run á knife álong the edges of the pán ánd cárefully pláte the cáke. Enjoy!
Recipe Adapted From meaningfuleats.com
