Angel Food Cake Gluten And Sugar Free Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and 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 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° 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 side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.

Steps:

• 1. Preheat oven to 325'F. Position the rack in the lower part of the oven.
• 2. Combine flour, xanthan gum together and sift 3 times.
• 3. Beat the egg whites on low speed until they begin to get frothy. Add the cream of tartar and salt, increase the speed to medium continue to beat until the egg whites are billowy mounds. Pour the agave nectar about one tablespoon at a time into the egg whites until all the agave is incorporated and the eggs are in the soft peak stage. Do not beat to the stiff stage, it will make folding the flour in difficult.
• 4. Pour in the vanilla and lemon juice, mix until just incorporated.
• 5. Sift the flour over the egg whites about 3 tablespoons at a time. Fold in very gently making sure you cut down to the bottom of the pan. Do not stir, this will deflate the egg whites, also move very slowly. Use all the flour, make sure it's all folded in well.
• 6. Pour the batter into your angel food cake tube pan and cut through the egg mixture with a knife to get the air bubbles out. Smooth the top of the batter with the spatula.
• 7. Bake for 50-60 minutes, until golden brown and the cake springs back when touched. Check after 50 minutes, some ovens are hotter then the other.
• 8. When the cake is done, remove from the oven and immediately invert on a platter or on a large bottle. Cool for 2-3 hours. To remove cake, place the cake tin on its side and run a thin long flexible metal blade around the outside, pushing against the pan, then use a long, thin boning knife to loosen the part around the middle of the tube. If you have a pan with a release bottom, pop the cake out. Use a thin spatula to release the cake from the bottom.
• 9. Serve with whipped cream and strawberries or your favorite fruit. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
• Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
• Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
• Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
• Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
• When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.

Steps:

• Preheat oven to 350 degrees. With a fine sieve, sift together flour, cornstarch and 3/4 cup sugar four times into a small bowl. Set aside.
• In the bowl of a standing mixer, whisk together egg whites and warm water on medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry.
• In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through the batter to release air bubbles. Smooth top with an offset spatula. Bake until golden brown and springy to the touch, 40 to 45 minutes. Invert pan on its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate bottom-side up. Use a serrated knife to slice cake. Serve with berries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.

Steps:

• Bring egg whites to room temperature.
• Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
• In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
• Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
• Do Not Overbeat.
• Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
• Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
• Bake at 375° for 35 minutes.
• Do not under bake as it will sink on you after baking.
• It is better to over bake this cake than under bake.
• The top can be well browned.
• Remove from oven and turn upside down on counter to cool.
• I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
• This cake rises quite high.
• Let cool completely before using or freezing.