Angel Food Cake Gluten Free Recipe

Ingredients

12 egg whites - large (absolutely no yolk)

3/4 cup & 2 tablespoons sugar

1 cup rice flour

6 teaspoons Lemon juice (can substitute 1 1/2 teaspoons of cream of tartar)

1/4 tablespoon salt

2 teaspoons vanilla

Ingredients at room temp., begin oven preheat 375˚, do not grease pan

sift rice flour and 2 Tbsp sugar, set aside

sift 3/4 cup sugar, set aside

combine extract(s) in bowl, set aside

beat egg whites, lemon, and salt until it forms peaks

add 3/4 cup sugar slowly, then beat on high until stiff peaks form, if you have a mixing guard, now is a good time to attach it.

beating on low, add flour mixture and extract(s) slowly

fold in sides and bottom of mixing bowl

move a knife through your batter to remove air pockets

bake 30-35 minutes or until top springs back when touched lightly with finger.

invert pan onto a tin funnel to cool completely

to remove the cake from your pan, run a knife around the rim of the cake pan just to get the ‘crust’away from the pan

firmly spank the sides of your pan

invert onto your serve plateter take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.