Gluten free angel food cake always pleases my guests!
This is my absolute favorite Angel Food Cake in the world! I love to serve it warm with gluten free ice cream on top, trust me it makes the best dessert and is so satisfying when you have a sweet craving. Don’t worry that one large cake may be too much if you are the only one that will be eating it because this cake freezes so well! It really is the perfect dessert.
The trick to this recipe is to make sure the eggs are beaten long enough and that the cake is baked enough.
Preheat oven to 375°
Bring the egg whites to room temperature, if taking directly from the fridge let them sit out for 45 minutes or so.
Sift together the potato starch, cornstarch, and white sugar (the unsifted one);and set aside.
In a big mixing combine egg whites, salt, cream of tartar, vanilla and almond extracts and beat on the highest speed until they are stiff and stand in soft peaks (approx 2 mins or so)
Change the mixer to a medium speed and slowly add the cup of sifted sugar for about one minute or until the eggs whites are stiff.
Next, change the mixer to the lowest speed and slowly sprinkle in the sifted flour mixture for approx a minute and half.
Now carefully pour the cake batter into an ungreased 10 inch tube pan and bake at 375° for 50 to 55 minutes. Make sure not to under bake, if anything over baking is better with browning the top.
Remove from oven and set on a wire rack to cool for at least 20 minutes. Turn upside down and flip again so that it’s upright and serve or wrap up!
1 large cake serves approx 6-8 people.