4.7/5
(3 Votes)
Ingredients
- 12 Whole Eggs At Room Temperature
- 3/4 cups plus 1/2 cup Sugar Divided
- 1/4 cup Cornstarch
- 1/4 cup White Rice Flour
- 1/4 cup Tapioca Flour
- 1/4 cup Potato Starch
- 1 1/2 teaspoons Cream of Tarter
- 3/4 teaspoons salt
- 3/4 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
Preparation
Step 1
Preheat oven to 350 and remove all racks to place cake on the lowest rack of oven.
Sift 3/4 cups sugar, cornstarch, white rice flour, potato starch, tapioca flour, and salt into a small bowl and set aside.
In a stand mixer combine egg whites, cream of tarter, extracts, and the remaining 1/2 cup sugar(add sugar very gradual until all sugar is added and stiff peaks form)remove from stand mixer and very carefully fold in flour mixture into egg whites taking great care not to deflate egg whites, when combine place mixture in an ungreased angel food pan and bake for 35-40 minutes, when the cake is done take out of oven and immediately invert pan, COOL COMPLETELY.