Caleigh is the host for this month, thank you to her for all her hard work this month! Please visit her post for all of the co-hosts and their recipes this month.Â http://www.glutenfreekblog.co.uk/2012/08/angel-food-cake.html
Tip: Be sure to prepare all of your ingredients before whisking the eggs. This will ensure ultimate volume in the cake, and will be less stressful to prepare.
Serves: 1 Bundt cake or 6 4″ springform pans
Prep Time: 20 minutes
Bake Time: 40 minutes
Inactive Prep Time: 2 hours
12oz egg white (about 9-10 eggs)
12 oz sugar
2 oz sweet rice flour
2 oz tapioca flour
1/2 tsp cream of tartar
1 tsp lemon
zest of 1 lemon
1 1/2 tsp vanilla
2 peaches, pitted
1/4 cup white wine
1/4 cup sugar
Prep:Â Preheat the oven to 350F. Measure theÂ egg whites into a medium mixing bowl. In a food processor, add 6oz ofÂ sugar and all the flour, and then blend it together. Measure out remaining ingredients.
Active Steps:Â Beat Â the whites for 1 minute, until the begin to foam. Stir in cream of tartar, juice, vanilla and zest. Beat for another 2 minutes or until the mix is veryÂ foamy. Add the sugar gradually and whip until soft peaks form. Soft peaks are when the peaks are not well defined, but do not melt away back into the eggs for about 5-10 seconds. Fold the sugar flour in, and distribute the batter into ungreased pans. Bake for about 40 minutes or until toothpick comes out clean. Invert the cakes to a cooling rack and let cool completely.
Topping:Â Slice the peaches up, about 1/4 inch thickness. Place them in bowl and stir with sugar and wine. Transfer them to a warm pan, and cook over medium heat or until the wine has reduced into a sauce. Top the fresh cakes with the peaches and whipped cream.