Angel Food Cake

I just made an angel food cake from scratch that is SO good! It's even pretty light, not as light as the regular stuff obviously, but not as dense as the gfcf mix cake I made a couple mos ago! Here's my recipe, but if anyone has any ideas to make it more light, I'd be willing to try it!

• 1 1/2 C egg whites (approx 11 eggs worth)
• 1 C gfcf flour (I used 1/3 c Sylvan Farms All Purpose, 1/3 C Tapioca, and 1/3 C white rice, sifted together 3x)
• 1 C less 2 tbsp sugar
• 3/4 C sugar
• 1/4 tsp salt
• 1 1/2 tsp cream of tartar
• 1 tsp vanilla
• 1/2 tsp xantham gum

1. Add the salt and cream of tartar to the egg whites and beat 25 strokes. (I used my Kitchenaid Stand mixer and just counted 25 rotations).
2. Gradually add the 3/4 C sugar in 6 separate additions, beating 15 stokes in between each addition. (Again, I just counted 15 rotations).
3. When all sugar is added, beat until reaches stiff peaks. (I turned the mixer on the highest setting and let it go until it reached stiff peaks).
4. Beat in Vanilla.
5. Combine the 1 1/2 C sugar, flour mixture, and xantham gum and sift together 4x.
6. Add to the egg whites, folding in gently.
7. Blend all ingredients together.
8. Pour carefully into angel food cake pan.
9. Bake at 375° for 30 mins or until cracks are dry.
10. Remove and run a knife around inside edge of pan to loosen the cake.
11. Invert the pan and let cake drop onto plate to cool.

Enjoy! My only bummer is that I forgot to get some strawberries to slice up with them.. Guess I'll have to make another cake, I don't think there's much left of this one already!

Contributed by Heather Butcher

Yellow Cake/Angel Food Cake