Fluffy and delicious, REID safe, GFCF Angel Food cake for any occasion!
- 1 1/2 cups egg whites from about 11 large eggs
- 1 cup cassava flour
- 3/4 cup powdered sugar (I grind it in my blender to make powdered sugar out of regular, cane, maple or coconut sugar)
- 3/4 cup + 2 tablespoons granulated cane or maple sugar
- 1/4 tsp salt
- 1 Tbsp vanilla
- 1/2 cup dried calendula petals (about a Tbsp when ground)
- 1 Tbsp cassava flour
- 2 tsp pumpkin spice
- 3/4 cap canned pumpkin or cooked pumpkin puree
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Separate the egg whites and let them sit at room temperature for about half an hour.
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Preheat the oven to 350. In a bowl sift and combine the flour, vanilla (if using dry, ground kind) and powdered sugar together. Set aside.
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Grind the granulated sugar and calendula petals slightly, about 5-7 pulses. No need to turn it into powdered sugar, just a little finer than it is normally. Set aside.
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Beat the egg whites on high until starting to foam then add the salt and the vanilla (if using liquid vanilla) and continue whipping at high speed.
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Add the granulated sugar slowly, about 1 Tbsp at a time to the egg whites while they are whipping. Continue whipping until stiff peaks form.
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Slowly fold in the dry ingredients 1/3 at a time with a spatula. (fold in the extra ingredients for Pumpkin version in this step). Do this carefully and slowly, for you don't want to deflate the egg whites. (very important!)
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Pour the batter into an ungreased* 10-inch round pan.
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Bake at 350 for about 35-40 minutes until lightly golden. Take it out of the oven and IMMEDIATELY invert pan onto a cooling rack or a jar, so it will cool upside down(very important step, otherwise it will deflate)
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Cool completely for 3 hours, then run a knife along the edges of the pan and carefully plate the cake. Enjoy!