Angel Food Cake

Instructions

1. Preheat your oven to 350°F (180°C). Ensure the oven rack is in the lower third of the oven.

2. In a medium bowl, sift together the gluten-free flour blend, 3/4 cup of sugar, and salt. Set this dry mixture aside.

3. In a separate large mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and increase the speed to high. Beat until soft peaks form.

4. Gradually add the remaining sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form. This may take about 5-7 minutes.

5. Add the vanilla and almond extracts to the egg white mixture, gently folding them in until well combined.

6. Sift the dry ingredients over the egg white mixture in three separate additions, gently folding each time until no streaks remain. Be careful not to deflate the egg whites.

7. Spoon the batter into an ungreased angel food cake pan. Smooth the top with a spatula to even it out.

8. Bake the cake for 35-40 minutes or until the top is golden brown and the cake springs back when lightly touched.

9. Once baked, remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan.

10. Once cooled, run a knife around the edges of the cake and the center tube to release it from the pan. Gently lift the cake out of the pan.

11. Slice the Gluten-Free Angel Food Cake with a serrated knife and serve with your favorite toppings such as fresh berries, whipped cream, or a dusting of powdered sugar.