Angel food for an angel like me!

This week I received the new King Arthur Flour catalog in the mail and immediately checked out the gluten free section of the catalog for any new products I couldn't live without. Instead, what I found was a sidebar recipe for gluten free angel food cake using their gf all-purpose flour. Angel food cake turns out to be a pretty easy recipe, basically just sugar and egg whites with a little bit of flour. And since I had everything on hand I had to give it a try. I'm not one of those people who likes to experiment on guests before confirming the recipe's any good.

The base recipe was very easy - a bowl of sifted cornstarch, flour, and sugar slowly folded into a bowl of whipped egg whites, sugar, vanilla and almond extracts, and cream of tartar.

Then the whole mess is scooped into a angel food cake pan, or, if like me, you don't have one you just use your bundt cake pan (and a couple of baby bundts for the extra filling).

I baked the baby bundts for 25 minutes while the big boy stayed in for 45 minutes.

After their requisite two hour cooling time I turned out the big one and cut into it to survey the majesty.

Absolute perfection! It had the exact taste and texture of store bought angel food cake. We're eating the two baby bundts for our dessert tonight topped with heated, sweetened berries. Yum!