Gluten Free Angel Food Cake

Ingredients

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 tablespoon vanilla

1 1/2 cups sugar, divided

Preheat oven to 325 degrees.

Separate egg whites in a stainless steel bowl and let them come to room temperature.

In a separate medium bowl, mix together the coconut flour, arrowroot flour, salt, and 3/4 C sugar. Set aside.

Beat the egg whites until foamy.

Beat until the egg whites form soft peaks.

Beat in the other reserved 3/4 C sugar about 3 Tablespoons at a time. Beat until stiff peaks form.

Slowly fold in the flour mixture about 1/4 C at a time. Once the flour mixture is combined, fold in the vanilla.

Slowly pour the batter into a well greased tube pan and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.

Bake for 50-55 minutes until the top is golden and sides begin to pull away. Cool 10 minutes.

1 servings

Tuesday, January 4, 2011 - 9:36pm