Try this Gluten Free Angel food Cake recipe, or contribute your own.
Suggest a better description1)Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.
2)Preheat the oven to 350.
3)In the bowl of a food processor, process the flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Set aside.
4)Process the granulated sugar slightly, about 5-7 pulses. You don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
5)Place the egg whites in the bowl of a stand mixer. Beat on high until starting to foam then add the salt and cream of tartar.
6)Add the vanilla and almond extract and continue whipping on high speed.
7)Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping.Continue whipping until stiff peaks form.
8)Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so you don't deflate the egg whites. (This is the key to good angel food cake.)
9)Scoop into a ungreased 10-inch round pan.
10)Bake at 350 for about 35-40 minutes until lightly golden. Immediately invert pan onto a cooling rack when you remove it from the oven.
11)Cool completely then run a knife along the edges of the pan and carefully plate the cake.
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Serving Size: 1 (418g) | ||
Recipe Makes: 1 | ||
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Calories: 366 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 608.6mg | 21 % | |
Potassium 808.5mg | 21 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 42g | ||
Protein 39.8g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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