In the summer, light desserts are what I crave, and this may just be my favorite! Light and airy cake with just a hint of almond, topped with fresh picked strawberries and freshly whipped cream. Do I have you drooling yet? Angel food cake is a great cake to make gluten free because it has less flour and is mostly egg whites. Also, I may or may not eat any leftover slices for breakfast. It totally counts as eggs!
Heavenly Angel Food Cake
1 1/2 cups powdered sugar
1 cup white rice flour
1 1/2 cups egg whites (about 12 eggs), room temperature
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
Move oven rack to lowest position and preheat to 375°F. In a bowl, mix powdered sugar and flour. Set aside. In a stand mixer bowl, beat egg whites and cream of tartar on medium speed until foamy. Beat in granulated sugar, 2 tablespoons as a time, on high speed. Add vanilla, almond extract, and salt with the last sugar addition. Continue beating until stiff peaks form. Sprinkle powdered sugar/flour mixture, 1/4 cup at a time, over meringue, folding in just until the mixture disappears. Spoon batter into an ungreased angel food cake pan. Cut gently with a knife to get out air pockets. Bake for 35-40 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a can. Let cool completely, about 2 hours. Loosen cake from pan with a metal spatula and remove to serving plate.
Gather your ingredients. You will need a dozen eggs, powdered sugar, granulated sugar, gluten free white rice flour (not an all purpose flour), cream of tartar, vanilla, almond extract, and salt. Combine powdered sugar and flour and set aside.
Separate your eggs, reserving the whites. You will need 1 1/2 cups egg whites, which is about 12 large eggs.
In a bowl of a stand mixer, add egg whites and 1 1/2 teaspoons cream of tartar. Beat on medium speed until foamy.
Add 1 cup granulated sugar, 2 tablespoons at a time, while beating on high speed.
Add 1/2 teaspoon almond extract.
Add 1 1/2 teaspoons vanilla and 1/4 teaspoon salt.
Continue beating on high speed until stiff peaks form and it's glossy.
Remove from mixer and sprinkle in the powdered sugar/flour mixture about 1/4 cup at a time, folding between each addition until the dry ingredients are incorporated. Be sure to fold carefully so you don't take away too much air from the batter.
Folding is something that takes practice and patience. It is not a speedy process, but when done correctly, will result in very light and airy cakes.
Spoon the batter into an ungreased angel food cake pan. If you have not yet invested in one, you should think about doing so! They are very affordable, and work so well with this batter. You can find one here on Amazon:
Run a knife or metal spatula through the batter to release any air pocket holes.
Bake on bottom oven rack for 35-40 minutes or until the top is brown, cracks feel dry, and the top springs back when you touch it lightly. Immediately turn upside down and place on a can. Let it cool completely this way. Using a metal spatula, run around the outside and inside of the cake to loosen. Place cake on serving plate.
Slice and top with strawberries and cream for a light, yet scrumptious summer dessert!
Recipe Source: Recipe adapted from a recipe by Betty Crocker