|gluten free angel food cake with skor bits and whipped cream|
Angel food cake is one of those things I really miss as a celiac. There's just nothing like it. So I was pumped when my mom offered to try and make a gluten free version for my birthday. It turned out amazing! Perfectly paired with whipped cream and fruit (or skor bits).
8 egg whites (at room temp)
1 tsp cream of tartar
1/4 tsp salt
1 1/4 cup sugar
1 tsp vanilla
3/4 cup potato starch
1/4 cup rice flour
Sift together flour, starch, and 1/4 cup of sugar very well.
Beat egg whites until frothy.
Then slowly add cream of tartar and salt and continue beating until soft peaks form (soft peaks look like rounded hills).
Add the rest of the sugar (1 cup) one tablespoon of a time while continuing to beat until stiff peaks form (egg whites stick up and don't droop).
Gently fold in vanilla and flour/starch/sugar mixture 1/4 cup at a time.
Pour into ungreased 10 inch tube pan. Watch to not leave air spaces. Bake at 375 degrees for 40 minutes
After baking wait 15 minutes to cool and then invert the pan. When it has completely cooled, cut around the edges to loosen from pan. For best results, use a tube pan with a removable bottom.
You can freeze leftover pieces of cake (with or without whipped cream) for several weeks. Simply let thaw at room temperature for 10 minutes and enjoy.