Angel Food Cake
Light sponge cake that is gluten free.
3/4 cup corn flour
1/4 cup gluten free flour
(actually now that you can get some good plain white gluten free flour I just
use 1 cup of that instead of the mixture above. If you can only get rice
flour etc then use the combination of the two)
1-1/2 cup icing sugar
1-1/2 cup egg whites
1-1/2 tsp cream of tartar*
1 cup granulated sugar
1/8 tsp salt
1 tsp vanilla
Sift flour and icing sugar together 3 times.
Beat egg whites until foamy. Add cream of tartar; beat until stiff but not dry. Add caster sugar gradually; mix in salt and vanilla. Sift flour mixture over egg whites; fold in carefully.
Spread batter in tube pan**. Bake in preheated oven at 150c for 1 hour and 5 minutes or until cake is brown and cracking on the top.
Serve with any type of icing or with berries and ice cream.
*I checked with Supercook and cream of tarter is gluten free (it is a derivative of the wine industry and made in Spain!)
**Angel Food cake is usually made in a special baking tin that is about 8 inches deep and has a tube up the centre. The idea is that once the cake comes out of the oven you hang it upside down on a wine bottle in the tube and the cake expands as it cools. The cake should end up to be about 8 inches high and very light.
I have, however, made it in 2 x 1lb loaf tins and then turned them upside down supported by plates at either end. Don't try to put the whole mixture into one large tin, however, as you will find the inside doesn?t cook thoroughly.
See other recipes submitted by Yvonne Gurney