Gluten Free Angel Food Cake


12 eggs (more or less)

½ cup potato starch

½ cup plus 2 tbs cornstarch

¾ cup sugar

½ tsp cream of tartar

½ tsp almond extract

¼ tsp salt

1 cup sugar


Separate eggs.  Measure out 1 2/3 cups of egg white and place in a large bowl to warm to room temp. (about 30 minutes)

While waiting for the egg whites to warm, mix the potato starch, cornstarch and ¾ cup sugar together until well blended. Set aside.

Add cream of tartar, extract and salt to egg whites and beat on high 2 to 3 minutes.

Gradually beat in the remaining sugar until soft peaks form.

Using a rubber spatula, fold in the starch mixture, ¼ cup at a time.

Gently spoon into an ungreased 10 inch tube pan.

Run spatula through the batter to remove bubbles.

Bake at 375°F for 35 to 40 minutes or until cake springs back when lightly touched.

Immediately invert pan onto a narrow jar but cool completely before removing the cake from the pan.


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