This weekend while Rachael was home from UWO we celebrated her 19th Birthday. It’s hard to believe this sweet girl is so grown up already. Time certainly flies. We couldn’t be more proud of her and all she has already accomplished, and we know that great things lie ahead for her!
At our house you get to select the meal for your birthday dinner. Roast beef and mashed potatoes were the order of the day – nothing super fancy but delicious just the same. This year I was met with a new challenge as well, as Angel Food Cake – which is Rachael’s favourite – needed to be made Gluten Free! It would seem the birthday girl has a wheat intolerance, and what fun is a birthday cake that makes you sick? Some extensive google searching and a quick stop at bulk barn had me armed and ready to take on the task! I have to be honest I was a bit nervous about how it would turn out…. and pleasantly surprised that you really couldn’t tell that it was gluten free. For anyone who has eaten gluten free baking you know this is not the norm! Gluten free baked goods tend to be really dense. This cake was just as light and airy as a regular angel food cake. I think it will be a new staple at our house! So here it is, my new favourite Gluten Free Angel Food Cake Recipe!
- 12 egg whites
- 3/4 cup plus 1/2 cup white sugar (divided)
- 1/4 cup cornstarch
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato startch
- 1.5 tsp cream of tartar
- 3/4 tsp salt
- 3/4 tsp vanilla
- Preheat oven to 350 degrees Fahrenheit.
- Place egg whites in to a large bowl. Let stand until they are room temperature (about 1/2 an hour)
- Sift together 3/4 cup sugar, cornstarch, flours and potato starch - set aside
- Start mixing egg whites with electric mixer, once they are a bit foamy add the cream of tartar, salt and vanilla. Beat on high speed until soft peaks form. Add 1/2 cup of sugar gradually while beating and continue until stiff peaks form. Gradually fold in flour mixture about 1/2 a cup a time.
- Spoon into an ungreased 10" tube pan. Cut through the batter with a knife to remove any air pockets.
- Bake on the lowest rack in your oven for about 45 minutes until top is lightly browned and appears completely dry. Cracks will likely form.
- Remove from oven and invert immediately. Cool for 1 hour before removing pan. You will need to cut around the edges of the pan.
- Frost as desired and serve with fresh fruit. Sure to be a crowd pleaser, and no one will even know it's gluten free!