The end of May was a busy time for the Fruit Tart household — a farewell party, a reception for visiting friends, an end-of-year picnic for preschool, the blog’s birthday, and Tartlet 3’s birthday. For two of these I made trifle. At the end of April I made a trifle with Alton Brown’s angel food cake, but in May I made one with a store bought angel food cake and the other I made a gluten free angel food cake, based on Alton Brown’s recipe and method.
It didn’t have quite the same texture as a regular angel food cake, and it browned faster, but since I was tearing it up to make trifle anyway, the texture wasn’t a big detractor. I thought it had good flavor and because I didn’t use any rice flour there was no grittiness in the texture. I would definitely make this again for gluten free friends, but I might tweak the ratios of flours and use more tapioca and less potato starch or use a little white sorghum. Still, it was very popular when layered with Cool Whip and fresh fruit (strawberries, blackberries, mango, kiwi, and blueberries), and most people didn’t realize it was gluten free.
Gluten Free Angel Food Cake (adapted from Alton Brown’s Angel Food Cake)
1 3/4 cups sugar
1/4 teaspoon salt
1/3 c. potato starch
1/3 c. tapioca starch
1/3 c. corn starch
1/2 t. xanthan gum
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon lemon extract
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor or blender spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt, starches and xanthan gum, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, extract, and cream of tartar. After 2 minutes, switch to stand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the starch mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the starch mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).