I’m not going to pretend this is the prettiest cake you’ll ever see – it is so light and refreshing though. Even with heaps of cream. Very quick to bake although you really must take your time whisking the eggs and combining the rest of the ingredients. This cake is all about the air. Fat free (until you add the cream obviously) and Gluten Free – I used Doves Farm Potato Flour which was part of a pack of Gluten Free Flours sent by Doves’ Farm. The flour was so much lighter than traditional flours – felt very corn floury and I did query whether the cake would work. I shouldn’t have worried though, the inside was a white and delicious as every other Angel Cake I’ve made.
Angel cakes are so versatile – Not only quick to prepare and handy as a gift to take to a friend’s but they suit so many different flavours. Soft fruit like strawberries and raspberries are the obvious choice but most types of Jam go equally well. I used some Duerrs Rhubarb & Custard Baking Jam Again, I was pleasantly surprised by the taste of the Jam – I thought it may be too ‘Rhubarby’ but the combination of fruit and custard was really smooth and perfect for the light Angel Cake.
I think it is testament to how good this cake was that it disappeared within a couple of hours – and we didn’t have any visitors!
Gluten Free Angel Cake
|Prep time||20 minutes|
|Cook time||50 minutes|
|Total time||1 hours, 10 minutes|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Serve Cold|
- 4oz Potato Flour
- 3oz Icing Sugar
- 8 Egg Whites
- 5 1/2oz Caster Sugar
- 1 pinch Salt
- 1 teaspoon Cream of Tartar
- 1 teaspoon Vanilla Extract
|Preheat the oven to 180C and grease and line with baking parchment 2 x 9" cake tins|
|Sieve the flour and the icing sugar - This is one of the only recipes that I honestly sieve|
|Using an electric hand whisk, whisk the egg whites until they are stiff peaks - Best to be done when at room temperature|
|Very very slowly, add one teaspoon of the caster sugar at a time whilst still whisking on a slow speed - the mixture should keep its stiff texture|
|Fold in the vanilla, salt and cream of tartar then slowly add the flour/icing sugar mixture - stirring through using a figure of 8 motion|
|Separate the mixture between the 2 tins and bake for 40 minutes. Turn the oven off and keep the tins in the oven for another 10 minutes.|
|Remove from the oven and allow to completely cool in the tins before removing.|
|Spread with jam and lashings of double cream and enjoy huge chunks!|
|Eat the same day x|
While I’m on a Gluten Free roll, I have chosen the Free From Fairy’s Gluten Free and Dairy Free Christmas Cake as my featured Bake of the Week. I admire people who consistently cater for GF and DF diets.
Brilliant entries as usual from everyone last week – I am still working my way around everyone’e fantastic bakes – Thanks so much for joining in.
1. Another incredible baker that caters for special diets, Garden Tea Cakes and Me with her Vegan Peanut Butter & Banana Cookies
2. How gorgeous do these Quadruple Chocolate Cupcakes look from Domestic Gothess?
3. Super creative Chocolate & Peanut Butter Oat Bars from the lovely Winnie’s Blog – One of my new favourite blogs.
4. I always forget how much I love to make (and eat) Madeleines until I saw these Cranberry & Orange Madeleines from Baking Queen 74
5. I love how versatile these Chocolate Hazelnut Jumbles from Baked Potato Mummy are. Perfect for baking with the kids.
6. Almond Meringue Cookies from ET Speaks From Home – Just can’t get enough of the taste of almond. So pleased its nearly marzipan season!
7. I’d Much Rather Bake Than waited a huge 3 YEARS to make these Tunis Cupcakes and aren’t they pretty?
So they were the individual portioned bakes for this week – If you fancy a huge chunk of a bake, try these:
8. Oh wow! to this Apple Halva Cake with Caramel Glaze from Winnie’s Blog. Just gorgeous!
9. Eileen at ET Speaks From Home made this Olive Oil Bread for dinner guests – Hope I’m invited one day!
10. I thoroughly agree with Hey Cakes that sharing is caring – and I wish they would share some of this delicious Blueberry Crumble Pie!
11. The perfect solution to my husband not liking quiche problem, make one of these Neapolitan Potato Gateaux from My Little Italian Kitchen instead.
I’m going on a very exciting blog trip to Ireland next week so Bake of the Week will run until the Tuesday after (2nd December – DECEMBER!! When did that happen?) If you bake more than one thing between now and then, feel free to add as many bakes as you like. All types of bakes (cakes, biscuits, pies, tarts, bread etc) are welcome – I comment on them all and share across twitter, pinterest & google+. Here’s the badge:
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
Disclosure: Many Thanks to the following brands who supplied me with products for review purposes : Doves Farm, Duerrs & Happy Egg Company.