Yep. It sure is.
Angel Food Cake.
Yum.
We’ve always loved it in our family. It rarely gets a chance to fully cool if I make it in the evening. And all too often, it’s gone in the first sitting. There’s just something magical about this light, sweet cake that my boys completely enjoy.
At first I purchased a gluten-free cake mix. They were good, and easy (our favorite came from the Gluten-Free Pantry). But one day my favorite mix was not available!
What to do?
Let the experiments begin!
One of the great things about being a dietitian is that I have this enormous cookbook collection. That’s where all these experiments begin. The first stop is typically one of two classic books: Betty Crocker’s Cookbook or The Joy of Cooking. The latter had two pages of recipes and tips about Angel Food Cake.
One key thing I do is use a carton of Egg Whites from the store. Recently I noticed the cartons state the product will not do well when making an Angel Cake, but I’ve never had a problem! So throw caution to the wind if you have trouble watching all those egg yolks go down the drain.
The Joy of Cooking also mentions a chocolate version, which I jumped right on.
Here are my modifications to the recipes with a couple of photos to illustrate:
Angel Food Cake (White)
Preheat oven to 325 degrees
GF Angel Food Cake baking in the oven
Sift together:
1 cup Tom Sawyer Gluten Free All Purpose Flour
1/4 cup Sugar
1 TBSP gelatin
Set aside
Beat:
1 1/3 cups egg whites (about 11 eggs)
Slowly add
1 tsp cream of tartar
Once the egg whites look foamy, begin to gradually add the egg whites.
Beat until egg whites are stiff.
Add
1/2 tsp vanilla
1/5 tsp almond extract
(I beat these in with the mixer).
Fold the flour mixture into the egg whites using a gentle fold.
To learn more about folding, check out The Joy of Cooking.
Pour into a tube pan.
Bake for about 45 minutes.
Cool upside down (about 60 – 90 minutes or until people can’t stand it anymore).
Eat!
Chocolate Angel Food Cake
Preheat oven to 325 degrees
Sift together:
1 cup Tom Sawyer Gluten Free All Purpose Flour
Chocolate Angel Food Cake Batter
1/4 cup Sugar
1/4 cup GF Cocoa
1 TBSP gelatin
Set aside
Beat:
1 1/3 cups egg whites (about 11 eggs)
Slowly add
1 tsp cream of tartar
Once the egg whites look foamy, begin to gradually add the egg whites.
Beat until egg whites are stiff.
Add
1/2 tsp vanilla
1/5 tsp almond extract
(I beat these in with the mixer).
Fold the flour mixture into the egg whites using a gentle fold.
To learn more about folding, check out The Joy of Cooking.
Pour into a tube pan.
Bake for about 45 minutes.
Cool upside down (about 60 – 90 minutes or until people can’t stand it anymore).
Eat!
It doesn’t matter which one you choose – both are low fat and scrumptious!
