Zutaten für Gluten Free Angel Food Cake
- 12 large egg whites, at room temperature
- Potato Starch
- ¼ cup cornstarch (or ¼ cup Asian rice flour)
- Guar Gum
- White Sugar
- ½ teaspoon salt
- Cream Of Tartar
- 1 teaspoon vanilla extract
- Almond Extract
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Zubereitung von Gluten Free Angel Food Cake
- Preheat oven to 350°F (175°C). Grease and flour (with gluten-free flour blend) a 10-inch angel food cake pan.
- In a large bowl, whisk together the gluten-free flour blend, cornstarch (or Asian rice flour), guar gum (or xanthan gum), and salt.
- In a separate, clean, and grease-free bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. Gradually add the granulated sugar, beating until stiff and very glossy peaks form. This is crucial to prevent the cake from falling.
- In a separate bowl, whisk together the egg yolks and vanilla extract.
- Gently fold the dry ingredients into the egg whites, a third at a time, until just combined. Be careful not to deflate the egg whites.
- Gently fold in the egg yolk mixture until just combined.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Inversion Method: Immediately after removing from the oven, invert the pan onto a wire rack and let the cake cool completely, upside down, for at least 3-4 hours or preferably overnight.
- Once completely cooled, carefully run a thin knife or spatula around the edges of the pan to release the cake. Invert the cake onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
64g
Fat
0g
Carbs
7g
