- Total Time: 90 minutes
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Number of Servings: 12
An amazing, fluffy, moist gluten free angel food cake.
1-1/2 cups eggs whites (about 10-11)
¾ cup plus ½ cup, Divided Sugar
¼ cup cornstarch
¼ cup white rice flour
¼ up tapioca flour
¼ cup potato starch
1-1/2 teaspoons cream of tarter
¾ teaspoon salt
¾ teaspoon vanilla extract
Place eggs whites in a bowl and let stand at room temperature for 30 minutes.
Sift ¾ cup of sugar, cornstarch, flours and potato starch together.
Add cream of tarter, salt and vanilla to egg whites and beat on medium speed until soft peaks form. Gradually add ½ cup of sugar and beat on high until firm peaks form.
Gradually fold flour mixture, about ½ cup at a time into egg mixture.
Gently spoon into an un-greased 10-in tube pan. Cut through the batter with a knife or spatula to remove air pockets.
Bake on the lowest rack at 350 degrees for 45-50 minutes or until lightly browned and entire top appears dry.
Immediately invert pan and cool completely for about 1 hour.
Run a knife around the sides and center tube of the pan.