Gluten Free Angel Food Cake
(preheat oven to 350 degrees)
10 large egg whites (warmed to room temperature)
3/4 cup raw sugar PLUS 1/2 cup raw sugar
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1-1/2 teaspoons cream of tartar
3/4 teaspoon sea salt
3/4 teaspoon pure vanilla extract
In a mixing bowl, very thoroughly sift together the 3/4 cup raw sugar, cornstarch, all of the flours and potato starch and then set aside.
In a separate large mixing bowl, combine the ROOM TEMPERATURE egg whites, cream of tartar and vanilla extract and beat on medium speed until soft peaks form. Increase mixer speed to high and slowly add in the remaining 1/2 cup of raw sugar, beating until stiff peaks form. Gently fold in the flour mixture by hand into the bowl with the egg white mixture, about 1/2 cup at a time, until dry ingredients are fully incorporated.
Spoon the batter into an un-greased 10 inch tube pan. Slowly run a knife through the middle of the batter all the way around the ring, to help remove air bubbles. Position your oven rack on the lowest setting and bake for 40-50 minutes, until top appears completely dry. Remove cake from oven and immediately invert, allowing cake to cool completely before cutting and serving. Serve as-is, or with a dusting of powdered sugar, fresh fruit, fresh whipped cream or a drizzle of chocolate or berry syrup. Makes 12-16 servings.