GF DF Angel Food Cake with Berries and whipped coconut cream
1 1/2 C Egg whites
1/4 cup Corn starch
1 1/2 tsp Cream of tartar
3/4 cup Gluten free flour baking blend with binder
1 1/2 cups Granulated sugar
1/4 tsp Salt
2 tsp Vanilla
1 tub coconut whipped cream
Berries- I used 1 container of strawberries and 1 pint of blueberries
Directions:
1. Preheat oven to 350F
2. Add flour and cornstarch to a bowl whisk to combine and set aside
3. Add granulated sugar to a blender and blend/pulse briefly to create a very fine sugar.
4. Add egg whites, cream of tartar and salt to a bowl. With a hand mixer beat on medium speed for about 1 minute until the egg whites are foamy. Add vanilla and mix u til combined.
5. Change the setting to low and slowly add the sugar. Once all the sugar is in change the speed to high. Beat until the egg whites are shiny and when you lift the beater a peak forms. (About 3-4 minutes)
6. Add the flour and cornstarch. Beat until combined
7. Pour the batter into an un greased non stick angel food cake pan. Bake for about 45 minutes.
8. When you take it out the oven immediately turn it over and place it on top of tin foil of flat dish. Let the cake completely cool for about 1.5-2hrs.
9. Release the cake from the pan (you may need a knife to help). Turn the cake right side up and slice it into 3 layers. Layer the coconut cream and fruit and serve! If you want to make this ahead of time wait to add the cream and fruit until you’re ready to serve and store the cake at room temperature covered with plastic wrap.
