Oh my God, this was perfect! Perfect flavor, perfect consistency . . . This was exactly the angelfood cake I wanted to make! Because we don't eat wheat or corn, I'd been despairing over never being able to have an angelfood cake again--the best recipes either called for cake flour, which is made with wheat, or used powdered sugar, which has corn starch in it. The other day I found a technique for making gluten-free cake flour, so I decided to give it a shot. I subbed a mix of white rice flour and arrowroot powder (1 cup minus two tablespoons white rice flour plus two tablespoons arrowroot powder) for the cake flour, and also added 1/2 teaspoon almond extract out of personal preference, but other than that, I followed the recipe exactly. I'm working on a tiramisu recipe, too, so I baked this in a 9 X 13 baking pan to use later as a sub for lady fingers. We ended up eating too much of the cake to use, though, since it was so awesome! The only trouble I had was that the rice flour caused it to brown a little too fast--I had to cover it with foil after 15 minutes to keep the top from burning, and it only took 30 minutes to cook. THANK YOU FOR THE EXCELLENT RECIPE!!!
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