In the Kitchen: Vanilla Angel Food Cake with Berry Compote

WTNH– Robert Landolphi, “The Gluten Free Chef,”  talks about gluten free baking and shows us how to make Vanilla Angel Food Cake with Berry Compote.

He also discusses the release of New Cooking Light -Gluten Free Baking Book.

Landolphi will hold a Gluten Free Cooking Class in Wednesday, July 23rd at the University of Connecticut.

For more information, go to www.glutenfreechefrob.com.

Vanilla Angel Food Cake with Berry Compote Recipe:

Cake:
3.9 ounces white rice flour (about 3/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
11/2 cups sugar, divided
11/2 teaspoons xanthan gum
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
11/2 teaspoons vanilla extract
Compote:
11/4 cups fresh raspberries
11/4 cups fresh blackberries
1 cup quartered hulled strawberries
1/4 cup sugar
2 tablespoons water
3/4 cup frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 375°.
2. To prepare cake, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 3/4 cup sugar, and xanthan gum in a medium bowl; stir with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Add vanilla; beat well. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in.
4. Spoon batter into an ungreased 10-inch tube pan. Break air pockets by cutting through batter with a knife. Bake at 375° for 45 minutes until cake springs back when lightly touched and small cracks form on top of cake. Invert pan (but don’t remove from pan); cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
5. To prepare compote, combine berries, 1/4 cup sugar, and 2 tablespoons water in a medium saucepan. Bring to a simmer over medium heat; cook 8 minutes or until berries soften and juices thicken slightly. Cool 10 minutes. Spoon compote and whipped topping over slices of cake. Serves 12 (serving size: 1 slice cake, about 3 tablespoons compote, and 1 tablespoon whipped topping)

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