Monday, August 1

GF Angel Food Cake

G-F Desserts that are light and delicious for the new year and your healthier food outlook!

I stopped again at a g-f fast food delight in Heber City, Utah, just south of home and within minutes of Park City.   It is Dairy Keen--the winner of the Best Gluten Free Burgers in The State of Utah and I would add, perhaps anywhere!  I met Jan--our fellow celiac-- for the first time and had a nice conversation.  She recommended her recipe for angel's food cake and I remembered baking the following great recipe years ago.    I anticipate that my butt and gut will take some detoxing this month, but by the 31st, I'll be baking again and this recipe will be first on the agenda.

Meanwhile, for some serious eye candy I'm feasting on the sight and memories of the best GF burgers, fries, shakes on the planet.  Thanks to Jan and Dairy Keen in Heber City, Utah  

Still delicious, although last posted 4-21-10

Recipe Blast from the Past 

Recipe Check!!! The daughter is coming home from college tonight! We're so excited. The boys are cleaning and I am baking. Enchiladas, black beans, spanish rice, a loaf of millet bread, two batches of muffins, (one without and one with the pumpkin remembered) and crackers.

But the piece d resistance? Her favorite cake, angel food. I love Bette Hagman's recipe. YUM!

Look at the size of this!!!!! This cake would be overflowing the pan if I hadn't taken some of the batter out before hand. My gut told me that a full cake pan-prior to baking was a disaster waiting to happen.

Other than making way too big of a cake for my pan, this cake is turning out well.

The smaller cake, (3 x 4 pan) baked in 25 minutes and was delicious. Yes, I already tore it apart and ate it piece by piece while I cleaned the kitchen!

12 egg whites
1 1/2 tsp cream of tarter
1/2 tsp salt
2/3 cup sugar

1 cup powdered sugar
1/2 cup potato starch
1/2 cup corn starch

Room temperature egg whites, never, ever, any yokes, even a dab. Grease free mixing bowl and whisk attachment. Beat first three ingredients until blended. On high, blend in the sugar a little at a time until stiff peaks form. Gently fold in flour mix 1/4 at a time just until flour disappears.

Spoon batter into 10" tube pan and cut through to release bubbles. Bake at preheated 375 degree oven 45-50 minutes. Until brown and dry on top. Invert on a bottle to cool upside down.

Delicious! No one can tell the difference between G-filled and the real thing--GF!!

6 comments:

Dia D said...

Yum Yum Yum Yum This was SO DELICIOUS!

Anonymous said...

Hi!

Thanks so much for the recipe. I just made it on the weekend and it tastes just like the real thing and was nice and spongy and delicious. I used a regular-sized angel food cake pan (10 in. across, 4 in. deep) and didn't have any problem with the amount of batter (tho maybe my egg whites were not as poofy as yours as I was trying a new type of beaters I probably wont use again ;). Easy and Yummy!

Terina Dee said...

Thanks so much for the comment. I always wonder how these recipes work for others. Isn't it delicious when the stars align and gluten-free tastes like the real thing? Yum.

Loralee Cooley said...

Glad to find this posted on the internet. I've baked this cake for years, but my Bette Hagman cookbook with this recipe is currently in hiding. While I'm not celiac, we have three members of our family (none of whom I'm a blood relative of) who are, plus a member of the church where I'm organist. I'm always trying to make sure I have something gluten-free available. This recipe tastes exactly like---better than---many "normal"---angel food cake recipes. Thank you for including this recipe! You've made my Saturday!

Terina Dee said...

Loralee C, Thanks for the comment. You made my Sun., Mon., Tues., etc.!

Lisa Chin said...

Whoa this recipe is from the future! It looks fantastic! I will have to give it a try!