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Angel Food Cake - GF!: Submitted by: Meg Martin | Date Added: 12 Aug 2017
Listed in: Sweets / Cakes
Ingredients

56g tapioca flour
42g white rice floour
42g cornstarch
28g coconut flour
1 tsp baking powder
425g (approx 12 large eggs) cold egg whites
425g granulated sugar (approx 2 c.)
1 T. vanilla
1 oz or 2 T fresh squeezed lemon juice from 1 lemon
1/4 tsp kosher salt

10 inch tube pan - NOT nonstick; no grease

Cooking Instructions

Adjust oven rack to middle position and preheat to 350.
Sift tapioca flour, white rice flour, cornstarch, coconut flour and baking powder into a large bowl. Whisk together and then sift once more to ensure total uniformity prior to mixing.
Combine egg whites, sugar, and vanilla in the bowl of stand mixer fitted with whisk attachment. Mix on low to loosen, about 1 minute.
Increase to medium-low (4 on KitchenAid) and whip 3 minutes.
With the mixer still running, add lemon juice and salt. Immediately increase to medium (6 on KitchenAid) and whip 3 minutes more; the meringue will be thin but foamy.
Increase to medium-high (8 on KitchenAid) and continue whipping until the meringue is glossy white and thick enough that you can see the pattern left by the wire whisk. This can take 2-4 minutes depending on mixer. Meringue is ready when its soft enough to run off the whisk but thick enough to mound on itself in the bowl.
Sift flour blend on top and stir with a flexible spatula to roughly combine. Switch to a folding motion, scraping from the bottom up and folding through the center, until no pockets of flour remain.
Scrape the batter into the tube pan. If you notice pockets of unincorporated flour, simply pause to mix them in.
Bake until cake is puffed, golden blond and firm to the touch, about 45 minutes or an internal temperature of 206.
Invert pan and cool upside down until no trace of warmth - at least 2 hours.
Slide spatula around the sides of the cake to loosen, remove the insert and slide spatula under the cake bottom as well. Flip cake onto serving plate, pulling gently on the sides of the cake to release from center tube.

From Stella Parks on Serious Eats blog/website

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