Irish Cream Angel Food Cake Gluten Free Recipes

IRISH CREAM ANGEL FOOD CAKE (GLUTEN-FREE)

Steps:

• Preheat the oven to 300 F convection or 325 F static.
• Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
• Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
• In another bowl, beat the yolks and the granulated sugar until light. Add the boiling water and Bailey's next, beating until blended. Finally, stir in the flour-confectioners sugar mixture until incorporated.
• Fold the beaten whites into the other mixture by gently stirring with a rubber spatula. When mixed, pour into an ungreased 10-inch tube or spring form pan.
• Bake for 30 minutes, then increase the heat to 325 F convection or 350 F static and bake for another 20-25 minutes, or until a cake tester comes out clean.
• Invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
• Glaze: Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. Drizzle over cake and sprinkle chocolate shavings on top.

GLUTEN FREE ANGEL FOOD CAKE

Steps:

• Bring egg whites to room temperature.
• Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
• In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
• Add the salt, cream of tartar, vanilla and almond extracts.
• Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
• This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
• When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
• The top can be well browned.
• I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
• This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
• Let cool completely before using or freezing.

SUGAR FREE GLUTEN FREE ANGEL FOOD CAKE

Steps:

• Bring egg whites to room temperature.
• Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
• In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
• Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
• Do Not Overbeat.
• Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
• Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
• Bake at 375° for 35 minutes.
• Do not under bake as it will sink on you after baking.
• It is better to over bake this cake than under bake.
• The top can be well browned.
• Remove from oven and turn upside down on counter to cool.
• I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
• This cake rises quite high.
• Let cool completely before using or freezing.

ANGEL FOOD CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
• In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
• Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
• Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
• Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
• Bake for 50-55 minutes until top is golden and sides begin to pull away.
• Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.