This might seem like an ordinary Saturday in July to you. But to me, it’s a day to CELEBRATE! I’m sure you’re on the edge of your seat wondering why so I’m going to tell you.
Today was my first attempt at baking a gluten-free Angel Food Cake!!! It was always my favorite cake as a kid.
I can say with great certainty, I haven’t eaten angel food cake since 2006. Lately I’ve been having a hankering for it. So today I decided to give it a try. I looked online to get an idea of what the typical ingredients are for angel food cake. There aren’t that many ingredients in it really. The heart stopper was when I saw I needed 12 egg whites to begin with.
Yikes! That’s a lot of egg whites. To the beaten egg whites, I added cream of tartar, salt and vanilla extract.
The sugar went in next. Last but not least, the gluten-free flour. I had Gluten Free 1 to 1 Baking Flour by Bob’s Red Mill in my pantry.
I decided to make cupcakes instead of a cake. I popped them in the oven and baked them for 25 minutes. When the timer alerted me to take them out of the oven, I did so with bated breath. The tops were slightly golden brown and the toothpick I inserted came up clear. I couldn’t wait to taste one. Since they wouldn’t cool any quicker if I stood there watching them, I went about my business. An hour later I was back in the kitchen. I unwrapped one and took a bite. It really was quite good. However, it was a little dense, but that’s okay. It’s only my first attempt. I’ll be experimenting with this recipe for a bit. As soon as I come up with a slightly more moist and airy texture I’ll let you know.