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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Easy and Tastes Great! This one was given to me by a friend - although not sure where it originally comes from. Ingredients:
1/2 cup rice flour |
1/3 cup cornstarch |
1/3 cup icing sugar |
1 teaspoon xanthan gum |
12 egg whites or 1 1/2 cups if using pasteurized liquid egg-whites |
1 tablespoon lemon juice |
1 1/2 teaspoons cream of tartar |
1/4 teaspoon salt |
3/4 cup white sugar |
1 teaspoon almond extract |
Directions:
1. In a small bowl, sift together rice flour, cornstarch, icing sugar and xanthan gum. Resift and set aside.
2. In a separate large bowl, using an electric mixer, beat egg whites until foamy. While beating, add lemon juice, cream of tartar and salt. Continue to beat until egg whites are stiff. Gradually add sugar. Continue to beat until mixture is very stiff and glossy but not dry.
3. Sift dry ingredients, 1/4 a time, over beaten egg whites. Gently fold in each addition until well blended. Fold in almond extract. Spoon into prepared pan. Run a knife through the batter to remove large air bubbles. Smooth top with a moist rubber spatula.
4. Bake immiediately in a preheated (350F) oven for 30-40 minutes or until the cake springs back when lightly touched. Invert pan over a funnel or bottle until completely cooled. Using a spatula, loosen the outside and inside edges of the pan. Remove from pan.
5. VARIATION: Add 1/4 c unsweetened cocoa powder to the dry ingredients to make a Chocolate Angel Food Cake. For Mocha Angel Food Cake, add 1 tsp of instant coffe granules with the cocoa.
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