Friday, June 5, 2009

Friday Foto: Angel Food Cake

With the four day ski mountaineering traverse behind me (it was epic...there'll be a post about that coming soon), life is settling back into its usual rhythm. It's interesting the things your body craves when working hard in the backcountry for days on end. For both me and my trip partner, Josh, the penultimate craving was for a beef hamburger with a hefty side of fries (craving satisfied). Only now, two days after the trip concluded, are sweets starting to take on their usual appeal. And now that the appeal is back...angel food cake anyone?

1 ½ cups egg whites at room temperature (about 10 – 12 eggs)
1 ½ teaspoons cream of tartar
¼ teaspoon salt
2 teaspoons GF vanilla extract
½ teaspoon GF almond extract
½ cup granulated sugar
1 ½ cups sifted powder sugar
1 cup sifted GF flour
1 ½ teaspoons xanthan gum

1. Preheat the oven to 350°F.
2. Whip the egg whites, cream of tartar, salt, vanilla and almond extract in a mixer using the whisk attachment until soft peaks form.
3. Add the granulated sugar a little at a time, beating until stiff peaks form. Do not under mix (make sure your peaks are stiff!).
4. Sift the powder sugar, GF flour and xanthan gum together.
5. Carefully fold the flour mixture into the egg whites just until all the flour is mixed in.
6. Pour the batter into a 10-inch angle food cake pan. Bake for 40 – 45 minutes on the lowest rack in the oven. When the cake is removed from the oven after baking, immediately invert it to cool thoroughly upside down.
7. Once cooled, loosen the cake from the sides and bottom of the pan, remove and serve with fresh strawberries and whipped cream.

- Pete

4 comments:

gfe--gluten free easily said...

That is one gorgeous cake! Perfect, I'd say. I love to bake, but folding into egg whites is not one of my strengths. ;-) I do it from time to time, but prefer when others do it for me .. so I'll take a piece please. LOL

I look forward to hearing about your latest trip. :-)

Shirley

Flic Maker Scott said...

There are many GF flours out there and I assume you're using a flour blend. What's your recipe for GF flour?? I can't wait to try your cake.

Thanks,
Scott

hsmama said...

just found your site while searching GF bakeries in CT- what kind of GF flour for the angel food cake?

peterbronski said...

Hi Scott and HSMama... we use a custom GF flour blend for our baking:

1 ¼ cup brown rice flour
¾ cup sorghum flour
⅔ cup cornstarch
⅓ cup tapioca flour
1 teaspoon xanthan gum

(Making a larger batch and storing it in the fridge works well.) You can probably use a store-bought all purpose GF flour baking blend, though we've never tried doing so. Either way, enjoy!

Cheers, Pete