Raspberry Sauce2 cups fresh or unsweetened frozen raspberries
(small berries work best)
1/3 cup Water
2 Tb Granulated sugar
1 Tb tapioca starch or flour
Gluten Free Lemon Angel Food Cake12 Egg whites
1 cup Bob's Red Mill Rice flour
1/2 cup Bob's Red Mill Tapioca Flour
1 cup Granulated sugar
1 1/2 tsp Cream of tartar
3 Tb Freshly squeezed lemon juice
1 tsp Vanilla extract
Confectioner's sugar (optional)
You can use cake flour in place of the rice and tapioca flours.
Or you could also substitute 2 cups confectioners’ sugar for the 1 cup granulated sugar.
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
For the raspberry sauce, mix 1 cup of the raspberries, the tapioca starch, water and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the remaining 1 cup of raspberries into the hot raspberry sauce. Cover and let stand until cool. Refrigerate until ready to use.
Thoroughly mix the flours with 1/4 cup of the granulated sugar in a small bowl. Set aside for later use.
In a large mixing bowl beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume and starts to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become thick and glossy and the beaters leave a deep trail.
Depending on the mixer, this takes only about 3 minutes total. Beat in the lemon juice and vanilla. Reduce the speed of the mixer to the lowest possible setting. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all in, but not completely mixed in, stop mixing. With a rubber spatula or a large metal spoon, fold in the flour by gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scoop the batter into the prepared pan and spread evenly. With a butter knife, cut through the batter a few times to release any large air bubbles. Bake the gluten free lemon angel food cake until no moisture is evident in the surface cracks and the cake springs back when touched.
Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store the angel food cake airtight. When serving, top cake with raspberry sauce and confectioners’ sugar.
Nutrition facts: for the Lemon Angelfood Cake
Serving Size 104 grams
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!