Welcome to another Gluten Free Ratio Rally! If you're new to this particular baking challenge, have a look at Shauna's original post over at Gluten Free Girl and the Chef.
When I offered to host this month's Gluten Free Ratio Rally I was excited, I had never made angel food cake before; this would be fun! Or so I thought. I chose angel food cake because I love the idea of a cake raised with egg whites, leaving the choice of flour open to a wide range of opportunities. Having never seen or tasted angel food cake, I was at a disadvantage, I really didn't know where to start. So, I started with the ratio...
That's 3 parts egg white, 3 parts sugar and 1 part flour. Add a pinch of salt and some acidity to stabilise the egg whites, bake and you're all done. My first was a flop, literally! I took it out of the oven too soon and the whole cake fell. My next attempt welded itself to the cake tin, it was impossible to turn out! So, I decided to go smaller, and my star-shaped silicone moulds would help with the sticking issue, too.
When it did work, I was left with light, moist cakes with a sweet, slightly chewy crust. Success! Definitely a cake to make and enjoy time, and again.
I can't wait to see what heavenly delights the rest of the gang have come up with!
TR | No One Likes Crumbley Cookies Peach Angel Food Cake
Charissa | Zest Bakery Saffron Angel Food Cake
Caneel | Mama Me Gluten Free Angel Food Cake "Pudding" with Fresh Cherry Sauce
Aunt Mae | Honey From Flinty Rocks Angel Food Cake with Lemon Glaze
Heather | Discovering the Extraordinary Coconut Lime Angel Food Cake Roll
Gretchen | kumquat Caramel Macchiato Angel Food Cake
Angela | Angela's Kitchen Grilled Lemon Angel Food Cake with Lemon Curd and Berries
Adina | Gluten Free Travelette Cacao Spice Angel Food Cake
Pete & Kelli | No Gluten, No Problem Caramel Peach Angel Food Cake
Mary Fran | FrannyCakes Gluten-free angel food cake with roasted cherries and earl grey
Jonathan | The Canary Files Lavender Angel Food Cupcakes
Almond Angel Food Stars
After all my attempts at this cake, I resorted to using cartons of egg whites! They are brilliant as you can weigh them out without waste and you're not left with a mountain of yolks to contend with later.
150g egg whites, at room temperature
150g caster sugar
50g ground almonds
a pinch of salt
1/4 tsp cream of tartar
- Add half of the sugar to the ground almonds and mix with a whisk to aerate and break up lumps.
- Whisk the egg whites until they are frothy, add the salt and cream of tartar and continue whisking until they are at stiff peaks.
- Sprinkle the almond-sugar mixture over the whisked egg whites, a little at a time, and gently fold in. Be careful not to knock any of the air out by stirring.
- Once well combined, spoon into silicone cupcake moulds and bake at 180°C for 10-15 minutes, until a skewer comes out cleanly.