Yesterday was a special day…my one year anniversary with my baby🙂
It is not an accomplishment compared to some…my parents had their 40 year wedding anniversary Monday…but every milestone counts🙂
Regardless of the reason, a chance to celebrate is always good in my book.
We spent the whole day together, just the two of us…I planned brunch and he planned dinner.
For breakfast I made pancakes with blueberry sauce. Blueberry sauce is a favorite of his and even though I have never been a fan, this blueberry sauce was delicious! Not to mention, the pancakes I made were so light and fluffy!!😀
We didn’t discuss dessert but I chose to take that one on😉 One of his favorite desserts is angel food cake…such a simple dessert but so amazing. I don’t crave angel food cake often but once I taste its light, fluffy goodness, I lose self control🙂
On Father’s Day I posted tempting pictures of gluten-free Angel Food Cake and said the recipe would be coming soon…it is finally here!
Angel Food Cake
Gluten-full, as my mom would say, recipe was adapted from the Silver Palate Cookbook
(Gluten-free alterations are in parentheses)
** = note below recipe
12 egg whites, room temperature
1 t. cream of tartar (1 1/2 t.)
1 t. vanilla
1 c. flour (gluten free flour mix**)
1 1/4 c. sugar (1 1/2 c.)
1/4 t. kosher salt
(1 t. xanthum gum)
**If making own mixture here is a suggestion: 1/4 c. millet flour, 1/4 c. tapioca flour, 1/4 c. white rice flour and 1/4 c. sweet rice flour. There are also gluten-free flour mixtures you can purchase that work well too. Or you can steal ideas on flour combinations by looking at the ingredients.
Preheat oven to 325 degrees.
Separate egg whites into a bowl and let them come to room temperature.
In another bowl sift together (3 times) flour, salt, 1/4 c. sugar (3/4 c. if doing GF) and xanthum gum (if making GF).
Beat the eggs until foamy. Add the cream of tartar. Beat the eggs until soft peaks form.
Add the vanilla. Beat in the rest of the sugar, 1 T at a time. Beat until peaks are stiff and glossy.
Fold in flour mixture. Pour the batter into a tube pan (best if using the kind where the inside lifts out). Run a knife through the cake to eliminate air bubbles.
Bake for 50-55 minutes…until the top is golden and the sides begin to pull away. When lightly touched the cake should spring back.
Flip the tube pan over onto a plate to hang upside down so that the cake doesn’t collapse. Let cool for several hours.
~The Way I Am by Ingrid Michaelson
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