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Angel Food Cake (gluten free) Recipe


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     Angel Food Cake (gluten free)

Category   Desserts - Breads
Sub Category   None

3/4 c. gluten free flour (New Grains)
1/4 c. cornstarch
3/4 c. superfine sugar (blend sugar in blender)
1-1/2 c. egg whites (10-12 large eggs, separated)
1/4 tsp. salt
1-1/2 tsp. cream of tarter
2 tsp. vanilla
1/4 tsp. almond extract
3/4 c. plus 2 Tbsp. superfine sugar

Preheat oven to 350 and place the oven rack in its lowest position. Whisk together and then sift the flour, and cornstarch. Set aside.
In a large, glass, clean mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume and thickened.
Gradually beat in the 3/4 c. plus 2 Tbsp. sugar a bit at a time until the meringue holds soft peaks. Gently fold in the sifted flour/sugar blend 1/4 c. at a time, just until incorporated.
Spoon the battered into an ungreased 10-inch round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles. Bake the cake until it's a deep golden brown and the top springs back when pressed lightly, about 45 mins. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel to suspend the cake upside down as it sets and cools, about 2 hours. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.

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