Allergy-Free Angel Food CakeGluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Nut-Free
I made this cake for a family gathering and was pleasantly surprised by the light and fluffy texture. Arrowroot flour and potato flour are used to replace the cornstarch and wheat flour used in a traditional recipe, and they work really well. This cake is great on its own, but during strawberry or blueberry season, it would be great as the base for short cake!
Ingredients:
1 + 2/3 cup egg whites, room temperature (approximately 12)
1/2 cup potato starch
1/2 cup + 2tbsps. arrowroot flour
3/4 cup granulated sugar (for sifting)
1/2 tsp. salt
1/2 tsp. cream of tartar
1 tsp. vanilla extract **optional
1 tsp. almond extract ** optional
1 cup granulated sugar (to use with egg whites)
10 inch tube pan, preferably one where the middle lifts out.
Method
Preheat oven to 350 degrees.
Allow the egg whites to sit out on the counter until they are at
room temperature.Sift together, potato starch, arrowroot flour, and granulated sugar. Set aside.
In an extra large mixing bowl, combine egg whites, salt, cream of tartar and both extracts.
Beat on high speed with electric mixer until it is stiff and stands in peaks. About 1 +1/2 to 2 minutes. Do not over beat. Reduce the speed to medium high and sprinkle in the 1 cup of sugar (1 tablespoon at a time), for about 1 minute. Turn mixer to lowest speed and sprinkle in the sifted flour and sugar mixture for about 1+1/2 minutes.
Using a rubber spatula, carefully pour out the mixture into the ungreased 10 inch tube pan. It will be very full! Use a knife to cut through the batter and remove any air pockets. Bake 40 - 50 minutes at 350 F. The cake will rise substantially above the lip of the pan in the oven, but will begin to fall shortly after you remove it. To prevent it from falling further, as soon as you can possibly handle the pan, invert it (hang on a narrow jar or drinking glass) and let cool completely. This will prevent it from losing more volume. Note that it is better to slightly over bake this cake than under bake.
It is a delicious, soft, and light angel food cake that freezes very well and thaws wonderfully.
It's not allergy-free when it contains eggs
ReplyDeleteApologies for the misconception that my recipes are free from ALL allergens. I am referring to the allergies of MY OWN family. We do tolerate egg whites, but not yolks. There are a list of about 28 food items we cannot tolerate, however egg whites are not among them. Again my apologies if I mislead you.
DeleteMy 3 year old has an epi pen because she's allergic to egg whites :( This isn't allergy free
ReplyDeleteI agree with the above comments. This is not allergy free. I'd be using my epi pen if I made anything with egg whites. Very disappointing.
ReplyDeleteLove that it is gluten and dairy free!
ReplyDelete"Allergy-free" implies no allergens. Egg whites are an allergen. It would behoove you to change the name of your recipe to simply "dairy-free".
ReplyDeleteIs there a substitute for arrowroot flour?
ReplyDeleteCorn starch if you can tolerate corn.
ReplyDeleteThank you for this recipe! I am looking forward to trying it out, it thankfully fits with our household's allergen list too. Sorry you got so many complainers!
ReplyDeleteI'm used to 'allergy free' being very subjective as several of mine are unusual (like oats and brown rice) so I know I'll always have to check ingredients and not ever assume it's my allergy bc of a title.
Can this be made as cupcakes?
ReplyDelete