What to do with all Those Extra Eggs... Chocolate Angel Food Cake: Gluten Free or not

 

We have 17 chickens and every once in a while we get an over load of eggs. Our favorite thing to do when that happens is to make ANGEL FOOD CAKE!!! Gluten free, of course! And it comes out delicious.

Angel Food Cake 

1 1/2  cups egg whites (10 to 12  large eggs)

1 1/2  cups powered sugar 

1 cup brown rice flour 

1 1/2 tsp cream of tartar 

1 tsp vanilla 

1 cup granulated sugar 

(For the chocolate version, add 1/4 cup of cocoa powder.)

1. In a mixing bowl allow egg whites to stand at room temperature. Meanwhile, sift powered sugar and flour together, set aside. 

2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating till stiff peaks form.                         

3. Sift about one forth of the dry mixture over beaten egg whites. Repeat, folding in remaining dry mixture by fourths. Pour into an ungreased  10 inch tube pan. Gently cut through batter to remove any large air pockets.
4. Bake on the lowest rack in a 350 oven for 40 to 45 minutes or till top springs back when touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Makes 12 servings.

         

Serve with freshly whipped, lightly sweetened cream and a drizzle of chocolate sauce.  Don't waste any crumbs! 

Luckily, there were a couple extra taste testers around!

Their expressions say it all.... The cake got eaten in no time! Maybe we'll make another one tomorrow! :) 

Isabelle and Annika Baker