Let them eat cake! And by ‘them’ I mean everyone. That includes people with gluten intolerances, health minded folk who want to avoid wheat or refined sugars and just everyday people who eat anything and everything. This is an awesome angel food cake recipe that is delicious with chocolate chips, like I did, but would also be great with fresh fruit and cream which I will be doing once I get my hands on some fresh, local strawberries. Can’t wait!
Unlike typical angel food cake recipes, this one is made without white flour. In it’s place is a variety of gluten free options that are easily accessible at your local bulk store. The bonus of this is you only purchase what you need and you don’t end up with a bunch of bags of various flours and starches. I do have a quick tip when shopping at the bulk store for white powdery items. Don’t wear dark pants! I had a pair of dark jeans on and as I left the store I realised I had flour all over my legs. #messymessymessy
Luckily, the amounts are all the same at 1/4 cup, so the measuring out was pretty easy.
This recipe also calls for 1 1/2 cups of egg whites, which is about 10 eggs. You may want to just buy liquid egg whites to make life a little simpler.
Set the whites aside, in a large mixing bowl at room temperature, for 3o minutes.
In the meantime, sift together 3/4 cup of the cane sugar, flours and starches.
Add the cream of tartar, salt and vanilla to the egg whites and start beating until light peaks form. Then gradually add the remaining cane sugar until stiff peaks form.
Then with a light hand, gradually fold in the flour mixture.
Pour into your tube pan and slice with knife to eliminate the air pockets.
If you are adding chocolate chips I would pour 1/2 the batter in, sprinkle in some chips, pour in the rest of the batter and then add more chips on top. I only added them on the top and as it is a high cake, I felt it would have been good with chocolate chips throughout.
Bake for about 45 minutes. The top will be lightly browned.
After it has cooled you are ready to enjoy the pillowy goodness. This cake is so light and soft. I can’t wait to try it with berries and cream in the summer. It is tailor made for a crowd pleasing backyard BBQ dessert.
- 1 1/2 cups egg whites
- 3/4 cup plus 1/2 cup cane sugar
- 1/4 cup cornstarch
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 1 1/2 tsp cream of tartar
- 3/4 tsp sea salt
- 3/4 tsp vanilla
- 1/2 cup dark chocolate chips (divided)
- Preheat oven to 350
- Add egg whites to a large mixing bowl and set aside, at room temperature, for 30 minutes
- In a medium bowl, sift 3/4 cup of cane sugar, starches and flours and set aside
- Add cream of tartar, salt and vanilla to egg whites and beat at medium speed until soft peaks form
- Bit by bit, add in the remaining cane sugar, beating on high speed until stiff peaks form
- Gently fold in the flour mixture 1/2 cup at a time
- Pour into a tube pan. Slice the mixture with a knife to remove air pockets
- If you are adding chocolate chips pour in 1/2 the batter, add in 1/4 cup of chips, then add the rest of the batter and top with the remaining chips
- Bake on the lowest rack for 45 minutes, looking for a lightly browned top
- Flip the pan upside down onto a rack and let cool for 1 hour
- Run a knife around the edges and remove from pan