Gluten free Angel Food Cake
Topped with Butter Vanilla & lemon Glaze
Product & Review
I decided to use AKulinary Innovations White cake mix
to make this recipe .
A Perfect cake to celebrate Mother’s Day !!!!
1 1/2 cups Gluten Free AKI White Cake^GF
1 1/2 cups Stevia /Truvia(You can substitute Sugar)
1/4 cup cornstarch
1 2/3 cups egg whites (about 11), room temperature (or use egg whites in carton)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon gluten-free vanilla
Heat oven to 350°F.
In medium bowl, stir together AKI White cake mix, 3/4 cup of the truvia, the cornstarch. Set aside.
Beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. (You can also use a hand mixer)Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup truvia in a stream, slowly at the side of the bowl while the whites are being whipped, then place on high speed, lastly adding vanilla until stiff and glossy (Peaks) meringue forms. Do not underbeat!!!. (You don’t want to risk deflating the whites.)
Sprinkle AKI cake mixture, 1/4 cup at a time, over the egg whites /meringue, Using a wide spatula fold together to combine. Repeat this folding motion until the batter has been completely incorporated into the egg whites. Spoon into ungreased 10-inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not under bake. Place a wooden Skewer or long toothpick into cake and If it comes out clean, or with only a few moist crumbs attached to it, the cake is done. Immediately turn pan upside down onto a baking pan until completely cooled, about 2 hours. (Note : Run knife or long metal spatula around edge of pan to loosen before flipping cake.) Turn cake out onto serving platter.
Use long, serrated knife to cut the cake. You can Serve with whipped cream and/or fresh fruit. I made a Vanilla Butter emulsion with Lemon flavored glaze to top my Angel food cake .
In a bowl add 2 cups of Powder sugar with 1/2 cup of non dairy butter spread ( you can substitute butter) then add 1 tablespoon of LorAnn’s Butter Vanilla emulsion with 1/4 teaspoon of unsweetened almond milk (you can use any dairy or non dairy of choice) you want the glaze to be thin and running. (If it is too thick add more almond milk too thin add more powder sugar.) I added a few drops of Langdale all natural lemon extract and a squeeze of 2 fresh lemon wedges. Stir glaze then add a few drops of food coloring (I chose yellow coloring) . Stir until batter is well combined with color. Spread Glaze over the top of the Angel Food cake. Let the glaze run down all sides and in the center of cake.
I placed a pretty artificial flower in the center !!!
So pretty for a Mother’s Day Celebration !!!!
AKulinary Innovations White cake mix worked great for this recipe.
I used this gluten free cake mix in place of using a gluten free all purpose flour .
The cake mix has all the ingredients such as xanthan gum, baking powder & baking soda.
This gluten free Angel Food cake tasted great !!!
The texture was airy and light !
Be sure to check out their website for more of their Gluten Free products.