Angel Food Cake
It’s been raining for days here in Northern California. Days and days. While there are plenty of practical things I could be doing, the rain always makes me want to bake! The tastiest angel food cake came from this past week’s weather.
Looking for a light, airy cake? This is it. Slightly more dense than the original angel food cake, this one with hold together well when topped with whipped cream, puddings, fruit, etc. Most angel food cakes get soggy once a topping is added. Not this one! I made this cake and put it into a trifle. Even with all the layers, the cake held its form. How cool is that??
This recipe is gluten free and dairy free too. Not so common with angel food cakes.
Next I want to try it as a strawberry short cake!
Enjoy this sweet recipe and tell me what you think. I love feedback!
Ingredients
- 1 1/2 cups powdered sugar
- 1/2 cup coconut flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 9 large egg whites
- 1 1/2 tsp cream of tartar
- 1/3 cup warm water
- 1/4 tsp almond extract
Instructions
- Preheat the oven to 350°. Spray a bundt cake pan.
- In a large bowl, combine the flours and sugar.
- In a separate large bowl or kitchen aid, pour in the 9 egg whites, warm water and cream of tartar.
- Blend on high using a hand mixer or mixing stand for about 5 minutes, until egg whites turn into a froth. This is right around the stage that you'll start to seek peaks form.
- Gently fold the froth into the flour/sugar mixture.
- Fold until all incorporated. Stir in 1/4 tsp almond extract.
- Pour into the bundt cake pan.
- Bake for 30-35 minutes.
- Allow to cool, then serve.
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