Gluten-Free Angel Food Cake

(Courtesy of Taste of Home)

 

Ingredients:

1 1/2 c. egg whites (about 10)

3/4 c. plus 1/2 c. sugar, divided

1/4 c. cornstarch

1/4 c. white rice flour

1/4 c. tapioca flour

1/4 c. potato starch

1 1/2 tsp. cream of tartar

3/4 tsp. salt

3/4 tsp. vanilla extract

Assorted fresh fruit, optional

 

Directions:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  In another large bowl sift 3/4 c. sugar, cornstarch, flours, potato starch together twice; set aside.

 

Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form.  Gradually add remaining sugar, about 2 Tbsp. at a time, beating on high until stiff peaks form.  Gradually fold in flour mixture, about 1/2 c. at a time.

 

Gently spoon into an ungreased 10 inch tube pan.  Cut through the batter with a knife to remove air pockets.  Bake on the lowest oven rack at 350 degrees for 45-50 minutes or until lightly browned and entire top appears dry.  Immediately invert pan' cool completely, about 1 hour.

 

Run a knife around the side and center of the tube.  Remove cake to a serving plate.  Top with fresh fruit if desired.