Angel Cake
Ingredients:
12 large egg whites, at room temp.
3/4 cup sugar
1/3 cup confectioner’s sugar
1/2 cup potato starch
1/2 cup cornstarch
1 tbsp water
1 1/2 tsp cream of tartar
1 tsp xanthan gum
1 tsp almond extract
1/2 tsp salt
Directions:
First, make sure you preheat oven to 375F. Once this is done, start by seiving the flours, xanthan gum and confectioners sugar 3 times - this will make them very evenly blended. Next, Add the salt, water and cream of tartar to the egg whites and beat at high speed with electric mixer until you begin to see soft peaks being created in the mixture.
Once the peak appear, gradually add in the sugar, (1/4 cup at a time) while beating well after each 1/4 cup. Continue beating the mixture until you see very stiff peaks forming, at which time you can begin to seive the flour mixture over the beaten egg whites, again 1/4 cup at a time.
Add the almond extract, folding the mixture with a spoon while adding it. Next, carefully fold flour mixture into the beaten egg whites. Using an ungreased 10-inch baking pan, carefully add the mixture.
Use a spoon or knife to evenly distribute the batter and make sure it touches the pan on all sides. If the batter is sticking to the spoon or knife you are using, you can rub butter on it to help keep it from sticking. Bake the mixture for 35-40 minutes. Once it is finished baking, turn the pan upside down to allow it to cool. Enjoy!