Angel Food Cake

1 cup gluten-free flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites, MUST be room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
2 teaspoons vanilla
Strawberries (optional)
Cool whip (optional)

1. Pre-heat oven to 375°F.

2. Sift the cake flour and 3/4 cup + 2 tbsp sugar; set aside.

3. Beat egg whites, cream of tartar and salt until it forms peaks.

4. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.

5. Beating on LOW, add flour mixture and vanilla extract slowly.

6. Spoon into an angel food cake pan. Move a knife through batter to remove air pockets.

7. Bake 30-35 minutes or until top springs back when touched lightly with finger.

8. Place pan on a wire rack to cool completely. To remove the cake from the pan, run a knife around the rim
of the cake pan just to get the crust away from the pan then firmly spank the sides of your pan.

9. Serve with fresh strawberries and cool whip.

Servings: 12


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