Friday, March 8, 2013

Spring = Angel Food Cake (gluten free, of course)

Hi! Toni Holmes here. I'm not a writer. I'm a gluten free baker. They say that one in every hundred people has Celiac Disease and more are gluten sensitive. I've baked my whole life and was so sad when I learned that I needed to be gluten free. Then I took it as a challenge. My goal? To give people with Celiac or gluten sensitivity the chance to have special occasion baked goods or do something as simple as have a donut on a Saturday morning.

Every Spring my Grandma Mary would make Angel Food cake to celebrate the early berries and cheap egg prices. Following is a great gluten free angel food cake from King Arthur Flour. So good you won't know it's gluten free.
Gluten Free Angel Food Cake
3/4 cup gluten free all purpose flour
1/4 cup corn starch
3/4 cup of super fine sugar
1 1/2 cups egg white (10 or 11 large eggs-separated)
1 tsp salt
1 1/2 tsp cream of tartar
2 tsp gluten free vanilla
1/4 tsp almond extract
3/4 cup plus 2 tablespoons super fine sugar

1) Preheat the oven to 350°F and place the oven rack in its lowest position.
2) Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.
3) In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
4) Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
5) Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
6) Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated.
7) Spoon the batter into an ungreased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
8) Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
9) Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
10) Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
11) Cut the cake with a serrated knife or angel food cake comb. If it's difficult to cut, wet the knife and wipe it clean between slices.

2 comments:

  1. This looks delicious!!! It might even induce me to try it! It definitely induces me to read the book! I can't wait! :)

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  2. I'm going to have to try this recipe. My dh has recently discovered that he has a wheat sensitivity and we're now gluten-free and searching for yummy replacements to the goodies we're used to eating. I do love a good angel food cake!!

    The series looks wonderful, too. I look forward to reading it!!

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