Gluten Free Angel Food Cake

Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F.

2. Add the granulated sugar to the bowl of a food processor or blender. Pulse for 10 to 20 seconds to create a super fine texture. Remove 1 cup of the sugar and set it aside to use later when we whip the egg whites.

3. Add the gluten free all purpose flour, cornstarch and salt to the remaining sugar and pulse 5-10 times until mixture is aerated and light and set aside.

4. Separate the eggs yolks from the egg whites if you haven't already. Don’t let a drop of egg yolk into the mixing bowl because any lingering fat could prevent the egg whites from forming peaks. I always crack the eggs individually over a separate small bowl then add the whites one-by-one into the mixing bowl.

5. Whisk the egg whites and cream of tartar in a large bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment until foamy, about 1 minute. Switch to medium-high speed and slowly add the cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See video or step by step videos above for examples.

6. Add 2 teaspoons of vanilla and 1/2 teaspoon of almond extract and beat until just incorporated.