Fluffy Gluten-Free Angel Cake

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Sift the rice flour, powdered sugar, and xanthan gum through a sieve 3 times.

3. 3

   Beat the egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy.

4. 4

   When they begin to look fluffy, add the cream of tartar and the salt.

5. 5

   Continue beating until stiff peaks form, then mix in the white sugar and the vanilla.

6. 6

   Dollop some egg whites into a very large, flat bowl, such as a punch bowl, and sprinkle some of the flour mixture on top.

7. 7

   Keep layering the egg whites with the flour mixture, then gently fold them together.

8. 8

   Spoon the batter into a round, 2-part angel food cake pan.

9. 9

   Bake until the top is golden brown and a knife inserted in the center comes out clean, 50 to 60 minutes.

10. 10

    Remove from the oven and let rest for no longer than 5 minutes, then immediately turn it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.

11. 11

    When cool, turn the cake over and run a knife around the edge if needed to loosen.

12. 12

    Flip it onto a cake stand and remove it from the pan.

• Calories 231.81 kcal Moderate
• Protein 7.57 g Moderate
• Carbs 49.69 g Moderate
• Total Fat 0.29 g Low Source
• Saturated Fat 0.05 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 118.52 mg Moderate
• Fiber 0.08 g Low Source
• Sugar 36.89 g High
• Added Sugar 0.0 g Low Source
• Calcium 0.94 mg Low Source
• Iron 0.03 mg Low Source
• Potassium 11.92 mg Low Source
• Vitamin A 0.02 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚