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Chocolate Angel Food Cake {Gluten Free}

½ cup potato starch
½ cup cornstarch
1 teaspoon xanthan gum
1 ½ cups sugar plus 2 tablespoons
¼ baking cocoa
1 ½ cups eggs whites, room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 ½ teaspoons vanilla extract

Method
Sift together potato starch, cornstarch, xanthan gum, ¾ cup plus 2 tablespoons sugar, and cocoa.
Set aside.
In a large mixing bowl beat egg whites, cream of tartar, salt, and vanilla until foamy.
Add remaining ¾ cup sugar 2 tablespoons at a time.
Continue beating until stiff peaks form.
With a rubber scraper fold in flour mixture a few tablespoons at a time.
Mixture will be thick but do not over beat the mixture.
Gently fold in the flour.
Spread into a 10 inch tube pan (not a bundt pan).
Bake at 350 for 40-45 minutes or until the top of the cake springs bake when lightly touched.
Immediately invert the cake and leave upside down in the pan to cool.
Once cooled run a knife a long the sides of the pan and remove cake.
Serve with chocolate whipping cream if desired.
This is also good with fresh fruit.

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