Wednesday, April 3, 2013

Gluten Freedom: Angel Food Cake

Angel Food Cake 1 C Pamela's Artisan Flour Blend,    3/4 C powdered sugar,     1 tsp salt,  1-3/4 cup fresh egg whites- room temp. (approximately 18 large eggs),     1/4 C warm water,   1-1/2 tsp cream of Tartar,     1 tsp vanilla,      1/4 tsp. orange essence or extract,   3/4 C + 2 Tbsp sugar.

Preheat oven to 350°.Sift together powdered sugar, flour and salt. Do this 4 or 5 times. (This is an important step.) In a stand mixer with the whisk attachment beat: egg whites, warm water, cream of Tartar, vanilla & orange essence on med/high, while gradually adding the granulated sugar in 3 or 4 batches. Soft peaks will form. This takes 2 or 3 minutes. Turn to high and beat until stiff and glossy another 2 minutes, 5 minutes total. Transfer to a large wide bowl. In 4 batches, add flour mixture, folding in gently with a rubber spatula. Be gentle & quick, as not to deflate the meringue. Put in a 10” un-greased tube pan. Run knife around batter to remove any air bubbles. Smooth top w/ spatula & put in center of pre-heated oven. The pan will be very full. Bake 45 to 55 minutes in the middle of oven, until golden brown. Cake should spring back when touched & not be sticky. Invert on a bottle to cool at least one hour. Using a long knife, cut around sides & center post of cake to loosen cake from pan. Turn upside down & remove cake from pan. Using a knife, run it around the bottom of the pan to loosen cake. Then turn upside down & remove cake. Let finish cooling on a rack in the open air. This will help to dry out the sides. Recipe courtesy of

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