Angel Food Cake (Gluten-Free) - cooking recipe

Ingredients

1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup rice flour
1/4 cup sweet rice flour
1 teaspoon xanthan gum
12 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 tablespoon vanilla
1 1/2 cups granulated sugar

Preparation

Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
Bake for 50-55 minutes until top is golden and sides begin to pull away.
Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.