Vanilla Angel Food Cake: omit lemon zest and increase vanilla extract to 1 tbsp
Orange Angel Food Cake: omit lemon zest and replace with the zest of one orange.
- 1½ cups vanilla sugar, divided (it’s okay to use regular white sugar as well)
- ½ cup white rice flour
- ¼ cup potato starch
- ¼ cup tapioca flour
- 1 tsp xanthan gum
- ¼ tsp salt
- 1¼ tsp cream of tartar
- 1 tsp vanilla extract (I like Mexican vanilla for this particular recipe but I admit to being a vanilla snob)
- zest of 1 large Meyer lemon, or 2 small lemons. Works great with plain ol’ regular lemons as well.
- 12 egg whites, room temperature
- First and foremost place your oven rack in the lower third of the oven. I always forget this step until I’m putting the cake in and then I’m trying to juggle a super hot rack and well, it’s just dangerous. Preheat to 375 F.
- In a small bowl, whisk together ¾ cup of the sugar, the white rice flour, potato starch, tapioca starch, xanthan gum, and salt.
- In a large mixing bowl mix egg whites on low speed 1-2 minutes until frothy. Sprinkle cream of tartar over the egg whites and with mixer on medium speed pour the remaining ¾ cup of sugar in a slow steady stream.
- When all the sugar is incorporated scrape the sides of the bowl with a plastic spatula. Add vanilla and lemon zest. Beat on med-high speed until stiff peaks form.
- Sift one-third of the flour mixture over the egg whites and quickly fold in. Repeat with the remaining flour mixture being sure to scrape the sides and bottom of the bowl.
- Scrape batter into an ungreased tube pan and bake for 25-30 minutes until top is lightly browned and a toothpick inserted into the center comes out clean.
- Invert onto a glass bottle and allow it to cool. Serve alone or with fresh berries.