This is truly the lightest most delightful Angel Food Cake you'll ever eat. It was created by my friend Noreen who published a recipe book in 1994, "Gluten Free Gems" which is now long since out of publication. She was ahead of her time! This cake also pairs *beautifully* with her recipe for Lemon Curd and also gives you something to do with all the left over yokes from this recipe.
Ingredients:
1/2 cup rice flour
1/4 cup corn starch
1/4 cup potato starch
1 cup powdered sugar
1/2 teaspoon salt
14 egg whites
1 1/2 teaspoons cream of tartar
2/3 cup sugar
1 teaspoon GF vanilla (or any other flavoring -I like almond)
Directions:
Heat oven to 350 degrees.
Sift together the rice flour, corn starch, potato starch, powdered sugar and salt. Set aside.
In a large mixing bowl whip the egg whites until they are foamy. Add the cream of tartar and beat until soft peaks form. Add the sugar, a tablespoon at a time. Continue beating until the whites will stand in stiff peaks. Add the flavorings.
Gently fold in the dry ingredients, by hand, a few tablespoons at a time. Pour into an ungreased 8" tube pan. Bake for 40-45 minutes.
Invert the cake when taken from the oven. Let cool completely before removing from the pan.
Source: "Gluten Free Gems" by Noreen Moses
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