Gluten Free Angel Food Cake, Made by Dad.

This weekend my dad mentioned to me, "your mom commented this week that I haven't ever made a cake for her... Could you help me?"

He is so sweet. My mom does a lot for this family, and he recognizes it every day. So, 4 days after her birthday, he baked her a birthday cake-- while I coached.

For the extra challenge, we made it gluten free! I have an allergy to gluten, so it's a treat when I can eat these normally wheat-stuffed desserts.

Here is the recipe. Amongst these directions, insert "wow, I didn't think it would be this easy", and "your mom will like this!" as thrilled comments from Pops.
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Gluten Free Angel Food Cake for Mom

1 cup gluten free flour ( We used Bob's Red Mill GF flour, but any mix of GF flours will do)

1 teaspoon xanthan gum

12 egg whites, room temperature (to maximize volume of egg whites)

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 tablespoon vanilla

1 1/2 cups granulated sugar

Directions

Preheat oven to 325 degrees. Separate egg whites in a stainless steel bowl and let them come to room temperature.

In a separate medium bowl, sift gluten free flour, 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 the vanilla. Slowly pour the batter into a tube pan (preferably one where the inside lifts out) and spread the batter evenly.

Run a knife through the cake to eliminate any air bubbles. Bake for 50-55 minutes until top is golden and sides begin to pull away. Cool for 10 minutes. Run the edges of a knife along 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. Serve with topping of choice!

...And enjoy with one happy momma!

recipe found here