An easy and delectable breakfast alternative. It is quite filling and perfect for eating after a morning workout. Some pecans and almonds can be processed with almond oil in a food processor before being added to the cobbler for extra crunch.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 10 |
| Yield: | 1 10-inch cake |
Ingredients
- 1 cup white rice flour
- ½ cup powdered sugar
- ¼ teaspoon xanthan gum
- 18 large egg whites
- 2 teaspoons cream of tartar
- 1 pinch salt
- 1 ½ cups white sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
- Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
- Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
- Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
- Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
- When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.
- Do not use extra-large egg whites, and do not use a Bundt(R) pan.
Reviews
I made this recipe exactly and it turned out PERFECT! My guests were blown away. Topped it with some homemade strawberry sauce and coconut whipped cream. This will be my go to recipe for angel cake from now on!