Angel Food Cake (Gluten Free )

• 12 egg whites - large (absolutely no yolk)
• 3/4 cup & 2 tablespoons sugar
• 1 cup rice flour
• 6 teaspoons Lemon juice (can substitute 1 1/2 teaspoons of cream of tartar)
• 1/4 tablespoon salt
• 2 teaspoons vanilla

1. Ingredients at room temp., begin oven preheat 375 , do not grease pan
2. sift rice flour and 2 Tbsp sugar, set aside
3. sift 3/4 cup sugar, set aside
4. combine extract(s) in bowl, set aside
5. beat egg whites, lemon, and salt until it forms peaks
6. add 3/4 cup sugar slowly, then beat on high until stiff peaks form, if you have a mixing guard, now is a good time to attach it.
7. beating on low, add flour mixture and extract(s) slowly
8. fold in sides and bottom of mixing bowl
9. move a knife through your batter to remove air pockets
10. bake 30-35 minutes or until top springs back when touched lightly with finger.
11. invert pan onto a tin funnel to cool completely
12. to remove the cake from your pan, run a knife around the rim of the cake pan just to get the 'crust'away from the pan
13. firmly spank the sides of your pan
14. invert onto your serve plateter take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.

egg whites, sugar, rice flour, lemon juice, salt, vanilla

Taken from www.epicurious.com/recipes/member/views/angel-food-cake-gluten-free-57b909974924889253994127 (may not work)