February 12, 2018
I had no idea how easy angel food cake was to make until I decided to try my hand at making one. I used the ratios outlined by Michael Ruhlman in Ratio and voila, I had a beautiful, tasty and sweet gluten-free angel food cake. This recipe has been tested with Bob's Red Mill 1-to-1 gluten-free flour blend (the one in the blue bag). If you use another flour, you do so at your own risk. I know the results are steller with Bob's Red Mill's 1-to-1 gluten-free flour blend.
Add to egg whites salt, cream of tartar, lemon juice and vanilla. Mix for another minute on medium high speed, then slowly sprinkle in remaining sugar (6 ounces) and mix for another 1-2 minutes until egg whites are bright white in color, mixture is still pourable, and weak peaks are formed. Do not overmix.
Remove cake from oven and allow it to cool in pan for 5 minutes before flipping it onto a cooling rack or serving dish. Allow it to cool for at least another 90 minutes in the inverted position before removing it from the pan. Do not force cake out of pan, just let is slowly detach from the pan as it cools. Once cooled, you can gently help it detach from the pan if it hasn't already.
Yields one 9" cake
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