Hi everyone! Yes been a little absent here, but the cooking ideas have not stopped. Here at Fabby’s Delights we been busy not only with daily life but we are in the middle of creating our shop with fresh jams, rubs, and marinades and of course as always only using the healthiest ingredients possible along making them with awareness of sensitivity to many allergens.
Since we been busy with our new products coming to you soon, we been creating new recipes like yesterday we made a gluten-free Angel food cake and with it we also made our own homemade strawberry jam and to make it even more delicious we also made a Mascarpone whipped cream. So first things first… The cake, it is delicate and full of flavor, the best thing about it… Gluten free! I am also going to include the recipe for the Jam along with the mascarpone whipped cream.
Angel food Cake and it's Gluten Free
Another wonderful Classic dessert, that your family will enjoy without the guilt of the calories and the worries of gluten!! Enjoy
Ingredients
- 3/4 cup Gluten-Free Flour
- 3/4 cup Baker's Special Sugar* or superfine sugar
- 1/4 cup cornstarch
- 1/2 cups egg whites 10 large eggs, separated, yolks discarded. Or use a carton of ready egg- whites
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup + 2 tablespoons Baker's Special Sugar* or superfine sugar
Directions
- Step 1 Preheat the oven to 350°F with a rack in the lower third, you want to give your cake plenty of rising room without danger of burning its top. (Which I did)
- Step 2 Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar, set aside.
- Step 3 In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
- Step 4 Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
- Step 5 Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
- Step 6 Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated.
- Step 7 Spoon the batter into an ungreased 10″ round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
- Step 8 Bake the cake until it’s a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
- Step 9 Remove the cake from the oven and invert the pan onto the neck of a heat-proof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
- Step 10 Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
- Step 11 Cut the cake with a serrated knife or angel food cake comb. If it’s difficult to cut, wet the knife and wipe it clean between slices.
- Step 12 Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.
