Gluten Free Lemon Angel Food Cake Recipe

Notes

Variations:

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.

INGREDIENTS:

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

INSTRUCTIONS:

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.