Angel Food Cake

Just in time for Strawberry Shortcake for Easter. I just love it with fresh strawberries and real whipped

cream. I make it Gluten Free, and no one can tell the difference. Everyone loves this recipe.

Angel Food Cake

1 Cup all-purpose flour

Plus 2 TB cornstarch if above 5,000 feet

¾ Cup sugar

¼ teaspoon salt

1 ¼ Cups egg whites (the carton egg whites are fine)

1 1/2 teaspoon Cream of Tartar

¾ Cup more Sugar

2 teaspoons of Vanilla

Place the oven rack into its lowest position. Preheat oven to 350 degrees (375 degrees if above 5,000 feet).

In a blender or food processor put in ¾ cup sugar and blend until sugar is a fine and powdery texture.

In a medium bowl, whisk together the flour, cornstarch, salt and the blended ¾ cup of sugar. Set aside.

Add the other ¾ cup sugar into the blender until sugar is fine texture.

In a large clean grease free mixing bowl, with the whisk attachment on your mixer, mix together the

egg whites, and cream of tartar until foamy. Whisk at high speed until slightly thickened.

Slowly add the other blended ¾ cup sugar gradually. Beating to stiff peaks, then add the vanilla. Remove the bowl from mixer.

Put 3/4 cup of the flour/sugar mixture in a fine screen strainer and sift over the beaten egg whites. With a rubber spatula fold in the sifted flour/sugar mixture just fold four times and then add another 3/4 cup and fold, continue with additional flour sugar/flour until it is incorporated.

Spoon the batter into an UN-greased 12” angel food cake pan.

Gently tap the pan on the counter to settle the batter and remove any large air bubbles.

Bake until cake it is a deep golden brown and cracks appear dry, about 45 to 50 minutes. Remove the cake from the oven and turn it upside down onto the neck of a heatproof bottle. (I use a small Coke bottle or the grates from my stove).

Let it stay upside down as it cools, for about 2 hours.

Remove the cake from the pan by running a thin knife around the edges of the pan and turning the

cake out onto a plate.

Because you can’t grease the pan there will be some cake stuck to the side of the pan.

Cut the cake with a serrated knife.

** Gluten Free Substitute the flour with 1 Cup of Gluten Free Flour

Enjoy everyone!