I save egg whites in the freezer and within a few months I use them for this delectable treat; angel food cake. Defrost a cup and a half of those whites and I have everything else in the fridge or pantry to make this most delicate cake: angel food cake. I found the recipe in my 1970s Betty Crocker, a great standard cookbook I would never want to be without.  Was making it for many years before my diagnosis with celiac so once I got comfy baking gf I figured I could make it gf and it is perhaps even better than it was with gluten-based flour.

I used to make them for a boss’s birthday and for my mom who could hardly believe the first gf one was indeed gf.

So, all you gluten free disbelievers, this cake will change your mind. It is tender, moist and delicately flavored, not to mention very pretty and perfect for a diabetic (which my dad was). It makes a wonderful birthday or party cake; you could put a thin vanilla powdered sugar glaze on top to make it fancy for such an occasion.

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 from 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 does not break.  Don’t use old, tired 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.

Put the 1 ½ cup total egg whites in a large mixing bowl or stand mixer bowl  I know, a crazy lot of eggs 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. 

GF Angel Food Cake

1 1/2 cup egg whites (room temp)

1 ¼ cup powdered sugar

1 cup brown rice flour blend (recipe below) (sift before measuring)

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

Directions:

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. The part with the center hole goes inside the bigger piece.

Mix and sift the powdered sugar, flour, guar gum together in a bowl at least once.

Pour the egg whites  (1 ½ cups) 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.

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; using it all up.  Gently stir through the pan with your spoonula to get rid of empty spaces 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 humidity and hungry fam.  You could wrap it in plastic wrap too. It is best eaten within 3 days.  It generally doesn’t last that long around here.

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

Yes, this is a lovely way to enjoy an angel food cake: freshly whipped cream and sliced strawberries

We had it with whipped cream sweetened only with vanilla extract and sliced strawberries…delicious