Gluten Free Angel Food Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Separate the egg whites and allow them to sit at room temperature for at least 30 minutes

Step 2

Preheat the oven to 350 F

Step 3

In the bowl of a food processor or blender, process the flour, cornstarch, and powdered sugar together. About 30 seconds. Pour into a bowl and set asides.

Step 4

Add the granulated sugar to the food processor or blender and pulse 5-7x. Set aside.

Step 5

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until they start to foam.

Step 6

Add the salt and cream of tartar to the egg whites.

Step 7

Add the vanilla extract and almond extract to the egg whites. Continue whipping on high speed.

Step 8

With the mixer running on high, slowly add the granulated sugar, 1 tablespoon at a time, until all the sugar is added and the mixture is glossy with soft peaks.

Step 9

Using a rubber spatula, slowly fold in the flour mixture, 1/3 at a time. Do this carefully and slowly, so you don't deflate the egg whites.

Step 10

Scoop into an ungreased 10-inch round pan

Step 11

Bake for 35-40 minutes, until lightly golden

Step 12

Remove the cake from the oven and immediately flip the cake upside down onto a wire rack. Cool the cake completely.

Step 13

Once cooled, run a think knife around the edge of the cake and gently tap the pan on the counter until the cake releases. Slice with a sharp serrated knife.