I like angelfood cake.
I love angelfood cake.
I adore angelfood cake.
Angelfood cake is my friend.
Back at the end of May, I took my favorite angelfood cake recipe from The Vault and de-glutened it. And it worked.
My tube pan is one without feet. When I made gluten-y angelfood cakes in the old days, I would turn the pan upside-down onto a bottle so the cake could cool before removing it from the pan. So, naturally, I did so when I made my first gluten-free version.
Saturday late afternoon – the cake pan has been flipped onto a Redbridge bottle after being removed from the oven, The Man and The Stepson are hanging out in the kitchen with me while we wait for Pat, my long-lost friend from childhood, who was coming to spend the remainder of the weekend. The kid and I are sitting at the dining room table, chatting and doing god-knows-what, and The Man is standing at the kitchen counter, about a foot from the cake.
In the midst of the goings-on, I hear two words from The Man.
CAKE FELL? My beautiful, springy, first-angelfood-in-over-two-years cake FELL? Well, WTF. I streaked over to the scene of the disaster and eyeballed my cake, which had slid out of the pan (the pan remained in place, natch), down the body of the bottle, and rested quietly on the cat-hairy countertop.
I pulled the pan off the bottle and then moved the bottle out of the way. Pulled out the glass plate I planned to serve the cake on, grabbed the cake with both hands, and moved the thing as quick as possible (I had no idea at that point what the texture was and didn’t want it to break/fall apart/be more uncooperative than it already had been).
I then proceeded to make whipped cream frosting as The Man had requested that I frost this cake.
The frosting refused to set.
We had strawberry shortcake, since I had two clamshells of strawberries and a can of Redi-Whip in the fridge.
But the cake…oh, the cake. Glory be! While it’s a tad heavier than wheat-based angelfood cake, it is still divine. The reason I loved this recipe in my pre-GF days is the amount of powdered sugar. Since there’s so much of it, I figured it would be easy to make gluten-free. And I was right. If you try it, let me know what you think. Pat and I ate pretty much the whole thing ourselves that night, so it can’t be all bad LOL I made a second one when the parental figures were down the beginning of July and while heavier than what they were used to, it was still damn good.
Adapted from a recipe in The Vault
1-1/2 cups egg whites
1-1/2 cups powdered sugar, sifted before measuring
1/2 cup tapioca flour, sifted before measuring
1/4 cup cornstarch, sifted before measuring
2 tbsp potato starch, sifted before measuring
1 tsp xanthan gum
1/4 tsp kosher salt
1-1/2 tsps cream of tartar
1 cup granulated sugar
1 tsp vanilla extract
Allow the egg whites to stand at room temperature for an hour before making the cake. While you’re waiting for them to warm up a bit, make sure your oven rack is set in the lower third of the oven, then preheat it to 350 degrees.
I know, I know. You’ve already sifted most of the dry ingredients. However, you need to suck it up and do it again – sift together the powdered sugar, tapioca flour, cornstarch, potato starch, xanthan gum, and kosher salt. I do this through a wire mesh sieve into a small bowl.
Beat the egg whites with/in a mixer until good and frothy. Add the cream of tartar; continue to beat at medium speed until the whites form soft peaks. Slowly add the granulated sugar and keep beating until the whites form soft, droopy peaks. Quickly beat in the vanilla.
Sprinkle the dry ingredient mixture into the whites in fourths, gently folding it in using a rubber scraper (also known as a spatula – in my Junior Chefs class in middle school, they told us it was a rubber scraper and it has stuck in my head ever since) until incorporated.
Pour the batter into an ungreased 10″ tube pan. Bake until the top is lightly golden, the cake springs back when touched lightly, and a toothpick comes out clean (40 to 45 minutes).
I learned my lesson here: if your tube pan has feet, simply turn it over (preferably right on top of the plate you’re going to serve the cake on, just in case). If your tube pan doesn’t have feet, turn it over onto a cooling rack. When completely cool, run a thin knife around the insides of the pan (both the outside wall and the tube). Give the pan a shimmy to make sure the cake is free, then invert onto your serving plate.