Angel Food Cake
Contributed by Sylvia McIlvain. Thanks Sylvia!
Ingredients
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
Directions
- 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.
- Combine powdered sugar, flour and xanthan or guar gum into a small bowl and stir with whisk. Sift if desired. Set aside.
- 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.
- 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.
- 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.
- 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.
- * To properly measure dry ingredients, spoon into measured cup and level off with the flat side of a knife.
Variations
- Delicious topped with fresh fruit and whipped topping.