Cake - Angel Food Cake

By tinathorn

Ingredients

• 1 3/4 cups sugar
• 1/4 teaspoon fine sea salt
• 1 cup Carla's Gluten Free Flour Blend Recipe (I used all superfine brown rice flour)
• 12 egg whites, at room temperature
• 1 teaspoon pure vanilla extract (or almond, lemon or orange)
• 1 teaspoon cream of tartar
• 1 Tablespoon fresh lemon juice or pineapple juice (optional)

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

In a food processor, add sugar and salt; grind on high for 2 minutes, and until finer in texture; and allow dust to settle prior to removing lid.
Preheat oven to 350°F with the the rack on the bottom.
Remove about half of the sugar; add flour blend; pulsate until mixed well, scraping bottom, as needed; allow dust to settle before removing lid; and set aside remaining sugar.
In the large bowl of your mixer, mix egg whites, extract, cream of tartar, and juice, if using, on medium speed (KitchenAid between 4 and 6) until a bit foamy, about 30 - 45 seconds; add sugar (_not_ flour/sugar mixture) until it reaches soft peaks.
Sift 1/4 of the flour/sugar mixture on top of the egg whites; fold flour in gently, using a rubber spatula, beginning from the center, downward, and ending coming up to the center, until you no longer see any flour (about 4 - 6 folds); repeat with remaining flour mixture 3 more times.
Scoop mixture into an ungreased tube pan or deep 10-inch spring form pan, (as I used); briefly run rubber spatula through the batter to remove any large air pockets; smooth out the top; rinse spatula off; while spatula is still damp, run across the top of the batter again for a final smoothing.
Bake on bottom rack of oven for approximately 40 minutes, or until a skewer inserted in the middle of the cake turns out clean and it spring back when touched.
Remove cake from oven; if using a tube pan, turn upside down on top of a wine bottle to cool completely. If using a spring form pan, loosen cake from sides of pan; immediately remove ring; loosen cake from bottom of pan; and transfer to a cooling rack, right side up. The cake will take about 1 hour 30 minutes to 2 hours to cool upside down. Once you see it starting to separate from the sides of the pan and about to fall, remove it from pan.
Once cooled, cut with a serrated knife and serve with your choice of topping. Some ideas include fruit, fruit and fruit sauce, gluten free pie filling, whipped cream, custard, mousse, etc.
Tips

If you chose to garnish this cake with whipped cream, because it is such a sweet cake, I suggest serving it with unsweetened or lightly sweetened whipped cream.