This is a recipe that was made for my daughter and me this past weekend and most of the guests enjoyed this version instead of the store-bought angel food cake (made with wheat flour). This is slightly more dense than a store-bought non-gluten-free angel food cake, but it's still very good!
*1 cup gluten-free flour (recommendation was to use 1/4 cup millet flour, 1/4 cup tapioca flour, 1/4 cup white rice flour, and 1/4 cup sweet rice flour, but the one made for us was made with Pamela's G-F Baking Mix)
*1 tsp Xanthan Gum
*12 egg whites, room temperature (to maximize volume of egg whites)
*1 1/2 tsp. cream of tartar
*1/4 tsp salt
*1 1/2 cups granulated sugar
1. Preheat oven to 325 degrees.
2. Separate egg whites in a stainless steel bowl and let them come to room temperature.
3. In a separate medium bowl, sift gluten-free flour, salt, xanthan gum, and 3/4 cup of sugar.
4. Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 TBSP at a time. Beat until stiff peaks form.
5. Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in the vanilla.
6. Slowly pour the batter into a tube pan (Bundt cake pan or similar) and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.
7. Bake for 50-55 minutes until top is golden and sides begin to pull away.
8. Cool for 10 minutes. Run the edges of a knife along the pan and pull out the insert to the tube pan (if you have one). Run a knife along the bottom of the insert and invert onto a cake plate. Serve with topping of choice!
We served ours with strawberries and Reddi-Whip...very yummy!