- 1 1/2
- cups sugar
- cup cornstarch
- teaspoon xanthan gum
- 1 2/3
- cups egg whites (about 11), room temperature
- 1 1/2
- teaspoons cream of tartar
- teaspoon salt
- teaspoon gluten-free vanilla
- Sweetened whipped cream, if desired
- Heat oven to 350°F. Move oven rack to lowest position
In medium bowl, stir together flour blend, 3/4 cup of the sugar, the cornstarch and xanthan gum. Set aside.
In large bowl, beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla with the last addition of sugar, until stiff and glossy meringue forms. Do not underbeat.
Sprinkle sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar mixture disappears. (Transfer egg white mixture to very large bowl, if necessary.) Spoon into ungreased 10-inch angel food cake pan. Gently tap pan on counter to remove large air bubbles.
Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Serve with whipped cream and fresh fruit. Store at room temperature under a cake safe or large inverted bowl.