A Baker's Dozen: 13 Delicious Baking Recipes

Preheat oven to 325°F. In a large mixing bowl, whip egg whites

with 1/2 cup sugar and cream of tartar until stiff and glossy. Set

aside. In a small bowl, combine Gluten Free 1-to-1 Baking Flour,

baking powder, salt, and remaining 1 cup sugar. Set aside. In a large

bowl, beat egg yolks, milk, oil, and vanilla extract until thoroughly

combined. Add the flour mixture and beat until very well blended.

Add a large scoop of whipped egg whites to the cake batter and mix

gently but thoroughly. Add remaining egg whites and gently fold

into the cake batter using a large wire whisk, being sure to scrape

down the bottom of the bowl. Transfer batter to a 10-inch tube pan

or angel food pan and bake at 325°F for 50 minutes. Do not open

the oven door during this time. Increase heat to 350°F and bake an

additional 10 minutes. The cake is done when the surface springs

back immediately after pressing on it with a finger. Cool the cake

upside down for 30 minutes, resting the pan over a bottle-necked

jar. Unmold cake and serve with powdered sugar or whipped cream

and fruit.

Makes one 10-inch tube cake.

Eggs, separated

1½ cups Sugar, divided

½ tsp

Cream of Tartar

2 cups

Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

2 tsp

1 tsp

Salt

¾ cup

Milk

½ cup

Vegetable Oil

2 tsp

Vanilla Extract

Chiffon Cake

This beautiful gluten free cake is great for celebrations