I love this cake. The Pie and I have made it a few times now and it’s always a big hit. If you like angel food cake, this will be your new favourite incarnation of it. The gluten-free factor raises this cake to all new levels of melt-in-your-mouth goodness. I highly recommend it, although you do go through an entire carton of eggs every time you make it. While you’re trying it, you should also check out the Gluten-Free Homemaker, where I got the recipe.
Preheat your oven to 350°F and grab yourself a nice old tube pan. The plain aluminum ones are always the best for this kind of stuff. DO NOT GREASE IT. I’m pretty sure that greasing an angel food cake pan will start the apocalypse, but I’m too afraid to test out that theory.
Separate 12 eggs. Save the yolks for something awesome (like custard), and plop the whites into the bowl of an electric mixer.
Add to that 1 1/2 teaspoons cream of tartar and 2 teaspoons vanilla and leave that to warm up a little. Room temperature whites will foam up more than cold ones.
In a small bowl, sift together your flour ingredients. I adapted mine recipe here a bit just for availability’s sake. So, put together 1 1/3 cup icing sugar, 1/4 cup cornstarch, 1/2 cup tapioca starch, and 1/4 cup rice flour. Add to that 1 teaspoon xanthan gum and 1/4 teaspoon salt. Set that aside for the nonce.
Start your mixer and begin to froth up your egg whites. When you get to this level of foaminess, you can start adding in, a little bit at a time, 1 cup granulated sugar.
Keep going until the egg foam forms stiff peaks and the stuff can support the weight of the mixer attachment.
Gently fold in the flour mixture a bit at a time. It will not want to mix in. Be patient, and very gentle.
Smooth your batter into your tube pan.
Make sure to level the top as best you can.
Bake for 35 minutes, until the top is golden brown and dry-looking. You’ll see some cracks, too — that’s good. Invert the pan on its legs or on the neck of a sturdy bottle and let that cool completely.
When you’re ready, carefully wiggle the cake out of the pan with the aid of a knife.
The best way (in my opinion) to top an angel food cake is with some vanilla-flavoured whipped cream and fresh berries, which is what you see here.
A few berries became a lot of berries, but the more the merrier!