Gluten Free Angel Food Cake

A good gluten-free dessert option.

• Ready In: 50 mins
• Serves: 8
• Yields: 8

Ingredients

• 12  egg whites (or 2 cups liquid egg whites)
• 1  teaspoon cream of tartar
• 1  teaspoon xanthan gum
• 1  teaspoon guar gum
• 1⁄4 teaspoon baking powder
• 8  packets  stevia artificial sweetener
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 1⁄4 cup  vanilla eggs or 1⁄4 cup  whey-based  protein powder
• 1⁄4 cup  almond flour
• 3  tablespoons  powdered egg whites

Directions

1. Heat oven to 350 degrees. Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but NOT the outer sides.
2. In stand mixer bowl, combine egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and extracts.
3. Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes. The mixture will be airy, voluminous and thick.
4. Into a small bowl sift the protein powder, almond flour and powdered egg whites. Sprinkle 1/2 of the dry ingredients over the egg whites. Run the mixer at medium for 5 seconds, just until dry ingredients are incorporated. Sprinkle remaining dry ingredients over the egg whites and mix again just to incorporate.
5. Increase mixer speed to high for 5 seconds.
6. Scrape sides of the bowl with silicone spatula and gently fold the mixture once or twice. Transfer 1/2 the mixture to the prepared pan, then use spatula to smooth the top. Repeat with remaining mixture. Firmly tap the pan on the counter to help eliminate air bubbles.
7. Bake 35 minutes. Remove the pan from the oven and overturn the pan and cool upside down. When cooled, release the cake running a knife along the outside of the pan.