125g or 3/4 cup ATK GF flour
33g or 1/4 cup cornstarch
105g or 3/4 cup powdered sugar
1 1/2 cups egg whites, at room temperature
1/4 t salt
1 1/2 t cream of tartar
175g or 3/4 cup + 2T granulated sugar
Directions
Preheat oven to 350'. Use food processor to blend flour, cornstarch, and powdered sugar for 30 seconds or so. Pour into separate bowl. Process granulated sugar with 5-7 pulses until a little finer but not powdered. Beat egg whites on high until they start to foam, then add salt and cream of tartar. Add vanilla and continue beating on high speed. Add the granulated sugar verrrry slowly as the eggs continue to beat. Continue whipping until stiff peaks form.
Gently fold in the flour mixture, 1/3 at a time, taking care not to deflate the egg whites. Scoop into ungreased angel food pan. Bake for 30 minutes, then remove from oven and rest upside-down over a plate. When completely cooled, place on cake plate and decorate with pink lemonade frosting.
Directions
Preheat oven to 350'. Use food processor to blend flour, cornstarch, and powdered sugar for 30 seconds or so. Pour into separate bowl. Process granulated sugar with 5-7 pulses until a little finer but not powdered. Beat egg whites on high until they start to foam, then add salt and cream of tartar. Add vanilla and continue beating on high speed. Add the granulated sugar verrrry slowly as the eggs continue to beat. Continue whipping until stiff peaks form.
Gently fold in the flour mixture, 1/3 at a time, taking care not to deflate the egg whites. Scoop into ungreased angel food pan. Bake for 30 minutes, then remove from oven and rest upside-down over a plate. When completely cooled, place on cake plate and decorate with pink lemonade frosting.
