Ingredients: |
Ingredients: ¾ cup all-purpose flour blend
¾ cup caster sugar or superfine sugar
¼ cup arrowroot or cornstarch
1½ cups egg whites (10-11 large eggs, separated, yolks reserved for another use)
¼ tsp salt
1½ tsp cream of tartar
2 tsp vanilla
¼ tsp almond extract
¾ cup + 2 Tbsp caster sugar or superfine sugar
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Directions: |
Directions:Preheat the oven to 180ºC/350°F with a rack in the lower part of the oven. This will give the cake plenty of rising room. Whisk together and then sift the flour, arrowroot or cornstarch, and ¾ cup sugar. In a large, clean bowl, beat the egg whites, salt, and cream of tartar until foamy. Add the vanilla and almond extract. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
When thickened, slowly beat in ¾ cup and 2 tablespoons sugar until the meringue holds soft peaks. Next, fold in the sifted flour/sugar blend a little at a time, until just incorporated. Spoon the batter into an un-greased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any air bubbles. Bake the cake for about 45 minutes or until the top is golden and springs back when pressed lightly. 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. If using your own make-shift pan invert this onto a wire rack and if possible remove the pan, which will allow the cake to cool with less stress. 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. When ready to serve, cut the cake with a serrated knife and serve with whipped cream and your choice of fruit. Store any leftovers in an airtight container at room temperature. |
Personal
Notes: |
Personal
Notes: When my grandmother made angel food cake we'd eat it with Cool Whip! In her later years of baking she found it easier to buy a box mix as this meant the cake would turn out perfect every time and she wouldn't have loads of egg yolks to use in something else, like egg noodles. Today, I am delighted to make this gluten-free version, I've had good success even making my own 'angel food cake' pan by lining a springform pan with parchment paper and securing a cylindrical centre to help the cake climb as it bakes. Living in Ireland, we use double cream whipped with a touch of vanilla and sugar and fresh sliced strawberries to enjoy this timeless treat.
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