Kitchen Food Processor

What would Valentine’s Day be without something for your sweet-tooth? And since boxed chocolates are a little too risky for comfort, (you never know what’s in those things) I can’t think of anything better than a fluffy angel food cake with whip cream and strawberries…yumm. Angel food cake can be intimidating to approach when making it gluten free, but it’s actually not that difficult! And we found a couple of tips that might help. Angel Food Cake 1/2 cup cornstarch 1/3 cup potato starch 1/2 tsp xantham gum 3/4 cup sugar 1/2 tsp salt 1 1/4 cup egg whites (I ended up using the whites from 9 large eggs) 1 Tbs water 1 tsp cream of tartar 2 tsp vanilla flavoring 1/3 cup sugar Tip: You want superfine sugar for this recipe; it will help make the cake lighter and fluffier. We used regular table sugar and ran it through a food processor for about 2 minutes to get it extra fine. Preheat oven to 350°. In a bowl, combine cornstarch, potato starch, xantham gum, 3/4 cup sugar and salt. In a separate bowl, combine egg whites, water, cream of tartar and vanilla. Using a mixer, beat until frothy. While beating the egg mixture, slowly add the other 1/3 cup of sugar. You’ll continue beating the mixture until stiff peaks form. It should look glossy, and the peaks should stand up on their own. Then fold in the flour mixture and make sure you get out all the lumps. Tip: Be very gentle when you fold in the flour! You want the egg white mixture to keep as much of its airiness as possible …
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