Here's another one of those things that people with a gluten-free diet are missing! I tried this out when I ended up with a bunch of leftover egg whites.
Fat-free and low in sugar, it goes really well with Key Lime Curd !
If you don't know about angel-food cake, it is named so because of it's angel-light texture and melt in your mouth tenderness.
I couldn't find my darn tube pan, but I took a chance and used my spring form pan, which did just fine. But you will definitely see a taller cake if you use a tube pan.
3/4 cup Namaste Foods sorghum flour
1/2 cup tapioca flour
1 3/4 cup sugar
1 teaspoon xanthan gum
12 egg whites - room temperature
1 teaspoon cream of tartar Is cream of tartar gluten-free?
1/2 teaspoon almond extract Are Extracts Gluten-free?
1/2 teaspoon vanilla extract
Sift together the flours, sugar, salt and xanthan gum. Sift 3 more times. You need to make sure there is a lot of air incorporated.
In a large bowl, whip the egg whites until stiff peaks form. Beat in the cream of tartar and extracts.
Very carefully, fold the flour mixture into the egg white mixture and transfer into an ungreased tube pan.
Place cake into cold oven. Bake at 325F for about 50 minutes or until brown on top.
Immediately invert the cake onto a cooling rack, and leave it like that with the pan on until it is completely cool.