This is a really special angel-food cake, perfect for the coming berry and fruit season. Tetra-pak egg whites make this easy and don’t leave you with a dozen lonely egg yolks yearning to be made into pudding.
2/3 cup sweet rice flour
1/3 cup potato starch flour
1/4 cup tapioca starch flour
3/4 cup sugar
1/4 tsp salt
1/4 tsp xanthan gum
12 egg whites
1 1/2 tsp cream of tartar
1 tsp vanilla
1 tsp almond extract
3/4 cup sugar
Combine flours, 3/4 sugar, salt, and xanthan gum.
Beat egg whites with cream of tartar and vanilla and almond until quite stiff. While beating, gradually add remaining 3/4 cup sugar and beat until stiff peaks form. Fold in flour mixture by hand. Pour batter into an ungreased tube pan. Gently cut through the batter with a knife to break air bubbles.
Bake at 350F for 35 to 40 minutes. Invert immediately on the top of a bottle. Allow to cool completely before turning out.
