Angel Food Cake

This is one of our very favorite treats.  I will argue that it is better than "gluten" angel food and in a taste test, everyone will choose this.  I had to purchase 2 pans so I could make enough to feed the masses. I make this year round, but especially during the Spring when the berries come around.  There is nothing better than the typical Strawberry Shortcake, but I also use this for various trifles and other yummy desserts(As you can see by my chunks of cake).  Stay tuned for those upcoming posts.  But for now enjoy this light, fluffy and heavenly cake!

Angel Food Cake

1 c. gluten free flour (1/4 c. each of millet, sorghum, potato starch & tapioca flour)

1 tsp. xanthan gum                                        ¼ tsp. salt

12 egg whites                                              1 T. vanilla

2 tsp. cream of tartar                                  1 ½ c. sugar

Beat egg whites until foamy, add cream of tartar and beat until soft peaks form.  Slowly add ¾ c. sugar and beat until stiff peaks form.  Meanwhile sift together flours, xanthan gum, salt and ¾ c. sugar.  Slowly add to egg mixture, then fold in vanilla.  Pour batter into angel food cake pan, run knife through to get rid of bubbles.  Take top rack out of oven and place cake on lowest rack.  Bake 325 for 1 hour + or until dry and cracked on top.  Turn upside down and cool.  If your pan doesn't have lets, place a towel over a cup and let the cake cool upside down on that.  When cool, run knife around the edges and push base out of the pan.

*Make sure you  don't get any yolks when you separate the eggs or they won't be as fluffy.  They separate easiest cold, and whip up best at room temperature.

**Do not grease the pan.  It needs to stick so you can turn it upside down to cool.

***I have used sweet rice flour instead of sorghum with good results-substitute at your own risk- and let me know if it works!

****This is also linked to Linda's Gluten Free Wednesdays - check out her blog.