Angel Food Cake

Angel Food Cake might be a good recipe to expand your dessert recipe box. This recipe serves 12. One portion of this dish contains around 4g of protein, 0g of fat, and a total of 125 calories. For 37 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. 2286 people were glad they tried this recipe. This recipe from Gluten Free Home Maker requires salt, egg whites, xanthan gum, and tapioca starch. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so awesome. Try Angel Food Cake, Angel Food Cake, and Angel Food Cake for similar recipes.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 35 minutes

 

Ingredients:

1½ teaspoon cream of tartar

12 large egg whites (1½ cup), room temperature

1 cup granulated sugar

¼ cup millet flour

½ cup potato starch

¼ teaspoon salt

¼ cup tapioca starch or flour

2 teaspoons vanilla extract (or 1 teaspoon vanilla and 1 teaspoon almond extract)

1 teaspoon xanthan gum

Equipment:

mixing bowl

whisk

oven

bowl

frying pan

spatula

knife

skewers

Cooking instruction summary:

Separate the eggs and let the whites sit in your mixing bowl (glass or metal, not plastic) for about 30 minutes so they come to room temperature.Be sure your bowl is very clean and there is absolutely no yolk in the whites. It is best to separate each egg into a small bowl, then add it to the rest of the whites. That way if a bit of yolk gets in with the white, you can save the egg for another purpose and not ruin the whole batch.Preheat oven to 350°In a medium bowl, whisk together the powdered sugar, potato starch, tapioca starch, millet flour, xanthan gum, and salt.In a large mixing bowl, beat together the egg whites, cream of tartar, and vanilla extract until foamy. I used my KitchenAid whisk attachment.Slowly add the granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Do not over beat.Fold in the flour mixture about one fourth at a time, making sure you scrape the bottom of the bowl when you fold. Do not mix, just gently fold until all the flour mixture is moistened.Spoon the mixture into an ungreased tube pan (one without a non stick coating) and smooth the top.Remove air pockets by gently cutting through the center of the batter with a thin metal spatula (icing spreader) or knife.Bake for 35 minutes, then check for doneness. A wooden skewer inserted in the center should come out dry. Also, the cracks in the top of the cake should be dry and the top should spring back when touched. Mine took 45 minutes.Turn the cake upside down and cool for at least an hour in the pan. Most tube pans have legs to keep the top of the cake off the counter. If yours does not, invert onto a bottle inserted into the tube.When cool, run your metal spatula or a knife around the sides to loosen. Remove the outer part of the pan. Run your spatula under the cake to loosen it from the bottom and remove to a cake plate.

 

Step by step:


1. Separate the eggs and let the whites sit in your mixing bowl (glass or metal, not plastic) for about 30 minutes so they come to room temperature.Be sure your bowl is very clean and there is absolutely no yolk in the whites. It is best to separate each egg into a small bowl, then add it to the rest of the whites. That way if a bit of yolk gets in with the white, you can save the egg for another purpose and not ruin the whole batch.Preheat oven to 350°In a medium bowl, whisk together the powdered sugar, potato starch, tapioca starch, millet flour, xanthan gum, and salt.In a large mixing bowl, beat together the egg whites, cream of tartar, and vanilla extract until foamy. I used my Kitchen

2. Aid whisk attachment.Slowly add the granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Do not over beat.Fold in the flour mixture about one fourth at a time, making sure you scrape the bottom of the bowl when you fold. Do not mix, just gently fold until all the flour mixture is moistened.Spoon the mixture into an ungreased tube pan (one without a non stick coating) and smooth the top.

3. Remove air pockets by gently cutting through the center of the batter with a thin metal spatula (icing spreader) or knife.

4. Bake for 35 minutes, then check for doneness. A wooden skewer inserted in the center should come out dry. Also, the cracks in the top of the cake should be dry and the top should spring back when touched. Mine took 45 minutes.Turn the cake upside down and cool for at least an hour in the pan. Most tube pans have legs to keep the top of the cake off the counter. If yours does not, invert onto a bottle inserted into the tube.When cool, run your metal spatula or a knife around the sides to loosen.

5. Remove the outer part of the pan. Run your spatula under the cake to loosen it from the bottom and remove to a cake plate.


Nutrition Information:

Quickview
125k Calories
4g Protein
0.18g Total Fat
26g Carbs
1% Health Score
Limit These
Calories
125k
6%

Fat
0.18g
0%

  Saturated Fat
0.02g
0%

Carbohydrates
26g
9%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
110mg
5%

Alcohol
0.23g
1%

Get Enough Of These
Protein
4g
8%

Selenium
7µg
10%

Vitamin B2
0.14mg
8%

Potassium
186mg
5%

Vitamin B6
0.06mg
3%

Fiber
0.67g
3%

Magnesium
10mg
3%

Manganese
0.05mg
3%

Phosphorus
23mg
2%

Vitamin B3
0.42mg
2%

Copper
0.04mg
2%

Vitamin B1
0.03mg
2%

Iron
0.27mg
1%

Vitamin B5
0.12mg
1%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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