Wednesday, August 7, 2019

Gluten-free Angel Food Cake #recipe from author @DarylWoodGerber + book #giveaway



From Daryl:

There's a book giveaway below so don't miss it.  Why a giveaway? Because my new novel of suspense comes out next week.  DESOLATE SHORES.  It's already getting great reviews on Net Galley and Goodreads...  On my website, I share why I wrote the book and a bit about the characters.  Plus there's a book trailer and book club questions. You can view all that HERE.

In the meantime, I love angel food cake, but I've been afraid to make it ever since I became gluten-free (20 years ago) because I felt it would fall flat. Who needs a flat angel food cake? Ugh. 

But feeling adventuresome, I searched the Internet for inspiration. I found a number of recipes, but when I landed on the King Arthur version, I knew I was good to go. Why? Becuase they had a step-by-step video to prove to me it would work.

Now, here's a tip. Do NOT use boxed or bottled egg whites. They won't work. For any angel food cake.

FYI, I took samples of the cake to my sister, who is also gluten-free. She became a convert.  And it freezes well. How about that? 

Gluten-Free Angel Food Cake
King Arthur’s recipe

3/4 cup gluten-free flour
1/4 cup cornstarch
3/4 superfine sugar (*YES, THIS MATTERS!)
1 1/2 cups egg white (10-11 large eggs separated; maybe reserve yolks for a pound cake)
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
3/4 cup + 2 tablespoons superfine sugar

Questions answered on the King Arthur site and from me:

*Can you substitute granulated sugar? Yes, but it’ll take much longer for the egg whites to attain their required volume, and the cake’s texture won’t be as fine.

*Can I use bottled egg whites? No. They will not fluff up like real eggs. I TRIED. Ugh.

Preheat the oven to 350 degrees F, with a rack in the lower third. You want to give your cake plenty of room to rise without burning the top.

In a small bowl, whisk together and then sift the flour, cornstarch and ¾ cup superfine sugar. Set aside.

In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until thick and foamy. 

Add the vanilla and almond extract.  Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume and thickened.

Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.

Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated.

Spoon the batter in an ungreased 10” round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.

Bake the cake until it’s a deep golden brown and the top springs back when touched, approximately 45 minutes.

Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel to cool the cake upside down for 2 hours.

Remove the cake from the pan by running a knife around the edge of the cake. Turn the cake onto a plate.

Cut the cake with a serrated knife.  If it’s difficult to slice, wet the knife and clean in between each slice.

Serve with whipped cream and fruit. Wrap any leftovers in airtight saran.  Refrigerate.

TIPS FOR SUCCESS FROM KING ARTHUR:

Tips for success:
Be sure your mixing bowl is absolutely clean; also, separate your egg whites carefully. The tiniest bit of fat or speck of egg yolk will inhibit the egg whites from beating up thick and foamy.

Cold eggs are easiest to separate. Don't worry about warming your egg whites to room temperature; they'll warm slightly while you're getting your other ingredients ready. 

Don't over-whip your egg whites. Many recipes tell you to whip the whites until they hold a stiff peak, but it's better to whip only until the peaks are still soft enough to slump over at their peak. Under-beating slightly allows the air cells in the beaten whites to expand during baking without rupturing.  

Directions call for you to both whisk and sift the dry ingredients. This might seem excessive in this time-challenged era, but each action performs a separate function: whisking makes sure the ingredients are evenly distributed; and sifting lightens them, removes any lumps, and allows the mixture to be mixed into the egg whites with little effort. 

Finally, to retain the egg whites' volume, use the whisk attachment from a stand mixer, or a balloon whisk, to gently “fold” the dry ingredients into the beaten egg whites.










GIVEAWAY

ANY of my books except for my new book DESOLATE SHORES because I don't have any copies yet.  Leave a comment and tell me whether you pre-order books? Or tell me if you watch foodie demonstrations before you cook. What do you like about them?



What is the first Aspen Adams novel of suspense about?



A chilling murder, an elusive killer, and a family mystery that hits too close to home . . .

After finding the body of her best friend on the icy shores of Lake Tahoe, Aspen Adams refuses to stand by and watch as the local sheriff’s department begins their search for the killer. Launching her own investigation, she’s soon confronted with a growing array of secrets—both about the friend she thought she knew and about many of the people in her own life. As fragmentary clues and escalating dangers threaten to derail her, she must also cope with the disturbing behavior of her deadbeat sister and troubled teenage niece.

Determined to overcome her personal demons over past failures, Aspen is driven to unravel the conflicting evidence and a shifting range of suspects to bring the killer to justice, even as a family trauma unfolds that threatens to upend her life. And as her investigation inexorably leads her to a shocking discovery and taunts her with a solution that is just out of reach, Aspen realizes that the killer wants nothing more than to see her and her niece dead . . .

Preorder HERE, trade paperback and e-book, coming August 13th.


SAVOR THE MYSTERY!
 
Friend Daryl and Avery on Facebook
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Follow Avery on Twitter
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Plus check out my website
Follow Daryl on Bookbub

A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery.
Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before her friend Pepper’s goose is cooked. 
Click here to order


WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery by Avery Aames.
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew. An enemy that wants them dead.
Click here to order

DESOLATE SHORES, an Aspen Adams novel of suspense
In the secrets lies the truth...
Click here to order



61 comments:

  1. I have occasionally pre-ordered books, but I usually do not. Thanks for the chance! JL_Minter(at)hotmail(dot)com

    ReplyDelete
  2. King Arthur Flour is quite a resource for all things baking.
    This sounds lovely. Just add some fresh, macerated strawberries and dig in!

    ReplyDelete
    Replies
    1. Exactly, Libby. AFcake was my go-to cake for my birthday, with fresh strawberries. I'm a June baby. ~ Daryl

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    2. June? Me, too.

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  3. Pre-ordering depends on the series and how invested I am in it!
    I watch the Food Network, HGTV, and Create (PBS) for food shows and some inspiration. I wouldn't say I watch a demo before I try.
    Thanks for this opportunity! dm_richards(at)yahoo(dot)com

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    Replies
    1. DM, good to know. I haven't heard of Create. ~ Daryl

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  4. If it is a book by an Author I love, I will preorder the book. I do buy a lot, but I borrow from the library more. I have requested that they preorder too. I am not very good in the kitchen, but I love cooking shows! Thanks for the chance to win!! prockish2013@gmail

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    Replies
    1. Heidi, I love people who order from a library. ~Daryl

      Delete
  5. I do pre-order books. Amazon has good prices when first released and I get them on the day they are released. B&N doesn't always have the books I looking for.
    diannekc8(at)gmail(dot)com

    ReplyDelete
    Replies
    1. Dianne, it's been frustrating with B&N. They're just not the same, sadly. They have my paperbacks online so that's the best place to get them, and the quality is great. ~Daryl

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  6. Desolate Shores sounds so good! I don’t know how I missed your suspense books. I love suspense. I need to catch up with them. Girl on the Run looks amazing. I’m excited to discover these books of yours.
    For egg yolk there are quite a few uses. You can add a bit of garlic, lemon juice and oil to make a homemade mayonnaise. Also they are great for brushing on baked goods you want to give a shine to. Homemade custard depends on them to firm up. Pasta Carbonara is a good way to use them too.
    I pre-order occasionally. It depends on the series and how invested I am. I will also occasionally pre-order a book in the thriller/suspense genre that Is a book club selection. Otherwise I wait for the release. I sometimes watch a food show. I will look up a recipe if I’m not sure of the steps or how it is suppose to look. Generally though I tend to tweak recipes to my taste so I like print recipes best.
    Thank you for the angel food recipe. It is one I may try during the holidays. It looks like a good one to bring to get togethers. I like taking something that people on special diets can eat too.
    Thank you for opportunity to win a book from you. cristinaalaska(at)gmail(dot)com

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    Replies
    1. Frances, thanks. They've received some really positive reviews. ~Daryl

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  7. I do pre-order books for my favorite authors and if a really good price for a new author. Thanks for the recipe and this chance to win. 1cow0993(at)gmail(dot)com

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  8. I just love angel food cake and also love this site as there are so many recipes that I print and hubby makes for me. Thank you peggy clayton ptclayton2@aol.com

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  9. Great recipe! Congrats on the new release! Legallyblonde1961 at yahoo dot com

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  10. Thank you for this wonderful recipe. Congrats on your new release. Sometimes I will preorder a book. No I really dont watch food demonstrations. I just play in the kitchen. I would love to read one of your cozie