GLUTEN FREE ANGEL FOOD CAKE BOB'S RED MILL RECIPES

Steps:

• Preheat Oven. Adjust oven rack to the middle position and remove the top rack. Preheat oven to 350°F (180°C). Sift gluten-free flour and set aside.(This removes any lumps in the gluten-free flour.)
• Whip the Egg Whites. Stir together granulated sugar, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add egg whites and vanilla extract. Whisk on low to combine, about 1 minute. Increase speed to medium-high (6-8 on a KitchenAid) and whip 6 minutes.Increase speed to high (10 on a KitchenAid) and whip until the meringue is shiny, white, and thick. This takes between 2-4 minutes. The tines of the whisk should leave a pattern in the meringue. Stop the mixer and remove the whisk attachment from the bowl. The meringue clinging to the whisk should form a very soft peak. You want it to fall in a thick ribbon off the whisk. Replace the whisk and turn the mixer back on to high speed.
• Slowly the Gluten-Free Flour. Add the flour, 1/4 cup at a time, and mix until incorporated. Allow each addition of flour to incorporate before adding the next.
• Bake the Cake. Spoon batter into an ungreased 10-inch aluminum tube pan. Bake until the cake is golden brown and firm to the touch, about 50 minutes. (The internal temperature of the cake should be 206°F.)
• Cool the Cake. Remove pan from the oven and immediately invert onto the legs of the pan. If the pan does not have legs, invert onto the neck of a wine bottle. Cool for at least 2 hours. If the kitchen is cold, place the pan on top of the oven to cool and prop the oven door open. 
• Remove the Cake from the Pan. Slide an offset spatula around the sides of the cake to loosen. Remove the insert, and slide a spatula under the bottom of the cake. Gently lift the cake off the insert and place onto a serving dish. To serve, cut with a serrated knife. Store leftovers wrapped tightly in plastic for up to 1 week at room temperature.

Steps:

• Preheat oven to 350°. Place oven rack in the lowest position.
• Place egg whites in a large mixing bowl; set aside.
• Sift 1/2 cup powdered sugar and gluten free flour together into a separate medium mixing bowl; set aside.
• Add cream of tartar, both vanilla and almond extracts, and salt to the bowl of egg whites and beat on medium speed until soft peaks form.
• Gradually add the 1 cup of granulated sugar, 2 tablespoons at a time, beating on high until stiff peaks form.
• Gradually fold in the flour mixture, about 1/2 cup at a time.
• Gently spoon the batter into an ungreased 10-in. tube pan.
• Cut through batter with a butter knife to remove any air pockets.
• Bake for 35-40 minutes or until the top is lightly browned and set. Remove the pan from the oven and immediately invert the pan onto a cooling rack. The cake will shrink and loosen as it cools. Completely cool before removing the pan, about 1 hour.
• If the cake doesn’t separate from the pan after cooling, run a rubber spatula around side and center tube of pan to separate the cake from the pan.
• Remove cake to a serving plate. Store covered at room temperature for up to 4 days.