I know I promised to write about fresh fruit desserts every week this year but sometimes it is all about using the ingredients you got. I had some egg whites in the freezer and wanted to use them up. Defrost and I had everything else in the fridge or pantry: go cake. This post is also an exception to my resolution because it is so freaking delish. Was making it for many years before my diagnosis with celiac so once I got comfy baking gf I figured I could someday make it gf and it is perhaps even better than it was with gluten based flour.
So all you gluten free disbelievers, this cake will change your mind. It is tender, moist and delicately flavored, not to mention very pretty.
Notes: I save egg whites; in a Tupperware container in the freezer, until I have a cup and a half of them. Then I am ready to put this beauty together. Or just use enough eggs to make 1.5 cups of whites. If you don’t have guar gum you can use xanthan gum.
A few words on separating eggs: this can be tricky and I have learned via bad experiences not to separate directly into the measuring cup full of whites; do it into a small bowl and dump. You can NOT get ANY egg yolk in the whites or they won’t beat properly. Best to set any egg that breaks or becomes contaminated with even a speck of yolk aside and make an omelet for supper! I crack each egg on the edge of my counter, split its shell in half and dump it over one cupped hand. The white flows through into the bowl underneath and I drop the yolk into the mixing bowl. Be gentle so the yolk doesn’t break Don’t use old eggs or the yolks are more likely to break; fresh is best but they need to come to room temperature before cracking so the whites beat to a high volume. FYI: When baking gf all ingredients should be room temperature unless the recipe tells you otherwise.
I know, a crazy lot of egg whites in this but remember, no fat what-so-ever! Angel food cake is a good choice for your diabetic friends, or so they say. I just think those folks love a good angel food cake.
Angel Food Cake
1 1/2 cup egg whites (room temp)
1 ¼ cup powdered sugar
1 cup brown rice flour blend (recipe below)
½ tsp guar gum
1 ½ tsp. cream of tarter
¼ tsp salt
1 tsp. pure vanilla extract
½ tsp. almond extract
1 cup granulated sugar
Heat oven to 375 degrees. Put baking rack on second slot from the bottom. You need a ten inch tube pan with removable bottom, do not spray.
Mix and sift the powdered sugar, flour, guar gum in a bowl at least once.
Pour the egg whites into a stand mixer bowl, add cream of tarter and salt. Start at medium speed. Beat until foamy, increase speed until high, wait for soft peaks and add cup of granulated sugar a tbsp or two at a time as it beats. No bowl scraping or stopping. Beat at highest speed until you have stiff peaks. Beat briefly after adding the two flavoring extracts. Set aside.
Fold the flour mixture into the egg whites, I do about a quarter cup at a time sprinkled all over the top and I fold it with a spatula or spoonula. Be gentle and smooth; don’t worry if it isn’t perfectly smoothly mixed.
Put big glops of the mixture into the baking tube pan; I like 3 big ones. Gently stir through the pan with your spoonula to get rid of any big air holes and smooth the top with the spoonula.
Put into preheated oven, bake 35 minutes, until when you press gently on the top it springs back.
Remove from oven, turn it over and hang on an empty wine bottle neck or a big funnel. Let cool totally in this upside down state before cutting it out of the pan. I use a sharp serrated bread knife, cut around the outside edge and the center tube. Lift it out and then slice under the cake all around. Place a cake plate over the top and gently flip it.
I store it in a plastic cake saver or just in the microwave away from breezes and hungry folks. You could wrap it in plastic wrap too. It is best eaten within 3 days. It generally doesn’t last that long around here. We had some with fresh strawberries and vanilla ice cream: heavenly!
Brown Rice Flour Mix base mix
(This mix is the same as King Arthur’s basic gf blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
This recipe is almost exactly the angel food cake you will find in Annalise Roberts’ Gluten-Free Baking Classics cookbook.