Directions
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry, without any grease.
- In a bowl, sift together Tonomi's Cassava flour, 1/2 cup of granulated sugar, and xanthan gum. Set aside.
- In a large mixing bowl, beat egg whites with a hand mixer on medium speed until foamy.
- Add cream of tartar, vanilla extract, and salt. Continue beating until soft peaks form.
- Slowly add the remaining cup of granulated sugar, a tablespoon at a time, while continuing to beat the egg whites.
- Beat until stiff, glossy peaks form. Be careful not to overbeat.
- Gently fold in the sifted dry ingredients into the beaten egg whites, using a rubber spatula.
- Take care to fold gently to avoid deflating the mixture.
- Spoon the batter into the ungreased angel food cake pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
- Once baked, immediately invert the pan onto a cooling rack, allowing the cake to cool completely upside down. This prevents the cake from collapsing.
- Once cooled, run a knife around the edges of the pan to release the cake.
- Serve slices of this airy delight on its own or with your favorite toppings, such as fresh berries or whipped cream.
Recipe Note
Tips:
Ensure your egg whites are at room temperature for best results in achieving maximum volume when whipping.
Use a clean, dry bowl and beaters when whipping the egg whites to ensure they reach their full potential.
Resist the temptation to open the oven door while baking to prevent the cake from collapsing.
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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