Irish Cream Angel Food Cake Gluten Free Recipes

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:

• Preheat the oven to 300 F convection or 325 F static.
• Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
• Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
• In another bowl, beat the yolks and the granulated sugar until light. Add the boiling water and Bailey's next, beating until blended. Finally, stir in the flour-confectioners sugar mixture until incorporated.
• Fold the beaten whites into the other mixture by gently stirring with a rubber spatula. When mixed, pour into an ungreased 10-inch tube or spring form pan.
• Bake for 30 minutes, then increase the heat to 325 F convection or 350 F static and bake for another 20-25 minutes, or until a cake tester comes out clean.
• Invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
• Glaze: Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. Drizzle over cake and sprinkle chocolate shavings on top.

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.

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.