Ingredients: |
Ingredients: Cake:
1/2 cup potato starch or rice flour
1/2 cup cornstarch
1 tsp. xanthan gum
3/4 cup sugar
1 2/3 cups egg whites, room temp.
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
1 cup sifted sugar
Trifle:
basket of strawberries, cleaned, hulled, sliced in 4
basket of blackberries
basket of blueberries
basket of raspberries
two Yoplait® blueberry yogurts
whip cream (optional)
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Directions: |
Directions:Cake: Sift together potato starch or rice flour, cornstarch, xanthan gum and sugar in a large bowl. Beat egg whites with cream of tartar, salt, vanilla and almond extracts until egg whites form soft peaks. Then add the 1 cup of sifted sugar gradually and beat on high until it is shiny and stiff peaks form. Turn the mixer to low and slowly add the flour mixture until it's all incorporated. Pour into a 10" Bundt pan (ungreased!) and bake at 350⁰ for 1 hour. The top will brown and the cake should spring back in place when touched. Don't undercook or it will collapse and be scrambled angel food cake! When done, turn upside-down on the counter to cool completely before removing from the pan. Once cool remove from pan and carefully cut into 1 inch cubes.
Assembly: Clean berries. Get a pretty, clear bowl that is tall enough for the cake and berries. I use a bowl that is about 8 inches wide and tall. Place a double layer of angel food cubes (1/3 of the cubes) on the bottom of the bowl, cover with one of the yogurts and layer in some of each berry. Cover with a double layer of cubes (⅓ of the cubes) and repeat with yogurt and berries. Cover with final third of angel food cubes and the rest of the berries (don't put yogurt on top). You can put whip cream on top if you like, but it isn't necessary. Let sit for ˝ hour so the yogurt can soak into the cake. Serve cold. Makes 8 servings. |
This recipe for Beth's Angel Food Cake and Trifle (GF) is from