Angel Food Cake

Contributed by Sylvia McIlvain. Thanks Sylvia!


1 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend*
1-1/4 cups powdered sugar
1-1/2 cups egg whites, at room temperature (about 12 egg whites)
1-1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. xanthan or guar gum
2 tsp. vanilla extract
1/2 tsp. almond extract (optional)
1 cup sugar


  1. Preheat oven to 400° F. Position oven rack on second shelf from bottom. Be sure all of your bowls, pan and utensils are squeaky clean and free of any oils.
  2. Combine powdered sugar, flour and xanthan or guar gum into a small bowl and stir with whisk. Sift if desired. Set aside.
  3. Combine egg whites, cream of tartar, salt, vanilla and almond extract in a large bowl. Mix at medium speed and beat until whites are foamy. Gradually increase speed to high. Add sugar 2 tablespoons at a time, beating until sugar dissolves and whites form stiff peaks. Do not scape bowl while beating.
  4. Fold in flour mixture in 3 additions using a rubber spatula. Pour into 10 inch ungreased tube pan. Use the spatula to break any air bubbles and smooth the batter.
  5. Place cake in oven and turn down oven temperature to 375° F. Bake about 30-35 minutes or until top of cake springs back when lightly touched with a finger and any cracks on the surface look dry.
  6. Invert cake in pan on a narrow necked bottle and cool completely. Loosen cake with sharp knife and remove from pan onto plate. Store covered in the refrigerator.
  7. * To properly measure dry ingredients, spoon into measured cup and level off with the flat side of a knife.


  • Delicious topped with fresh fruit and whipped topping.