Sunday, March 18, 2012

Gluten Free Angel Food Cake. Dairy Free, Soy Free.

It WORKED! I have made several Angel Food Cakes over the years, but I have never loved the end flavor with the different blends of gluten free flour I have tried. This one, however, took the cake. I served this up to 8 people who do not eat gluten free. They all agreed that this was a delicious angel food cake and it did not taste "allergen free".

The recipe:
I started with Betty Crocker's Heavenly Angel Food Cake and the only thing changed was the flour. Using our allergen free ingredients, we just subbed out 1 cup of cake flour with 1 cup of Better Batter All Purpose Flour. This flour is made up of white flour and starch, which works great for an angel food cake. The main flours are rice, potato, tapioca, xantham gum and the unique addition is pectin. Pectin acts as an additional stabilizing agent. While this flour does not deliver the fiber and protein I would look for in more frequent daily eating, it is a great choice for a fluffy white cake like we were looking for here. There is no gritty texture or off flavor with this combination.
It's a hit!

The photo, above, shows our cake after it had been cut and when it was one day old, so it has fallen a bit. When it was originally out of the oven, it rounded up over the pan, beautifully. I highly recommend giving this recipe a try. It is a most delightful sweet treat. Enjoy!

Modified Gluten Free version of the Betty Crocker Heavenly Angel Food Cake
  • 1 1/2 cups gluten free powdered sugar
  • 1 cup Better Batter gluten free all purpose flour
  • 1 1/2 cups egg whites (12)
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 1 1/2 teaspoons gluten free vanilla extract
  • 1/2 teaspoon gluten free almond extract
  • 1/4 teaspoon salt
Move oven rack to lowest position and preheat to 375 degrees F.
Mix powdered sugar and flour; set aside.
Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy.
Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.

Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.
Find original, non gluten free specific Betty Crocker recipe here.

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