For our last evening with family, my mom and the girls baked this light and fluffy gluten free angel food cake. The recipe was simple and the cake tasted fantastic paired with fresh fruit and whipped cream.
Of course for those chocolate lovers among us, we also made our favorite Gluten Free Chocolate Quinoa Cake.
- 1 1/2 cups organic egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 1 cup Wholesome Sweetener Organic Sugar
- 1/2 tsp salt
- 1 tsp almond extract
- 1 tsp Simply Organic Vanilla Extract
- 3 tbsp tapioca starch mixed with 2 tbsp icing sugar
- 3/4 cup brown rice flour
Preheat oven to 375 degrees. Place oven rack on bottom rung. Have an ungreased 10 inch tube pan ready.
Place egg whites in a large bowl of stand mixer and beat until foamy. Add cream of tartar and beat until soft peaks form.
Increase speed to high and slowly add sugar 2 tbsp at a time, beating until peaks are stiff and shiny (about 10 minutes). Add salt and extracts at the end.
Check to make sure the sugar granules have dissolved by rubbing a little of the meringue between thumb and index finger.
Reduce speed to low. Add tapioca starch/icing sugar mixture just to blend. Remove beaters.
Using a sieve, sprinkle 1/3 of the brown rice flour over the egg whites, folding it in with a rolling motion of a large metal whisk. Repeat until all flour is used.
Spoon batter into pan. With a knife cut through the batter in a circular motion to remove air bubbles.
Bake for 20 minutes then lower oven temperature to 300 degrees and bake a further 20 to 25 minutes. Invert to cool.