1 1/4 c confectioners' sugar
1 c Brown Rice Flour mix
1/2 tsp xanthan gum
1 1/2 c (12) egg whites, room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract
1 c granulated sugar
1. Preheat oven to 400 degrees. Have an angel food cake pan ready (ungreased).
2. Sift the following together into a bowl and set aside -- confectioners' sugar, flour and xanthan gum.
3. In a large bowl of electric mixer, add egg whites, cream of tartar, vanilla and almond extracts and salt. Start at medium speed and beat until mixture is frothy. Increase speed gradually. Add 2 tablespoons of granulated sugar, and beat on high until all sugar is used up. Do not scrape down sides of bowl.
4. Beat until stiff white peaks form.
5, Once stiff peaks form, stop mixer, and in three additions, fold in flour and confectioners' sugar mixture. Pour into ungreased tube pan. Smooth down top with spatula.
6. Place cake in oven and turn temperature down to 375 degrees. Bake about 35 minutes or until top of cake springs bake when touched lightly.
7. Invert cake pan and cool completely. When cake is completely cool, run sharp knife down sides and bottom of cake and using funnel, lift cake out of pan and lift onto cooling rack or pan.
8. Decorate as desired.
9. Delicious served with fresh strawberries and whipped cream.
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