Gluten Free Angel Food Cake with Pineapple Pudding and Strawberries!

 I created this cake by adapting two separate recipes:

• Angel Food cake recipe from Gluten Free Baking Classics by Annalise G. Roberts
• Angel Lush with Pineapple recipe from the Kraft Website

The result was a light, fluffy and fruity cake perfect for a hot summer day!

GF Angel Food Cake:

1. Preheat oven to 400 deg F and move the rack position to second shelf from the bottom
2. In a bowl, mix the following:
   • 1 1/2 cups egg whites
   • 1 1/2 tsp cream of tartar
   • 2 tsp vanilla extract
   • 1/2 tsp almond extract 
3. Beat the egg mixture until egg whites form soft peaks
4. Add 1 cup granulated sugar (1/3 cup at a time) to the foamy egg whites and keep beating the mixture until stiff peaks form
5. In a separate bowl, mix the following:
   
   • 1 1/4 cups of icing sugar
   • 1 cup GF flour (prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup)
   • 1/2 tsp xantham gum or guar gum (i didnt have guar so used xantham)
6. Fold the flour mixture into the egg whites (1/3rd flour mixture at a time)
7. Pour the batter into a 10 inch bundt or tube pan (i used 9 inch and it still worked). Remember not to grease the pan- I did that and it came back to haunt me!
8. Put the pan in the oven and bake for 35 minutes- the cake should turn golden!
9. Now comes the tricky part- take the pan out of the oven and invert it over an empty wine bottle and let it cool completely (this is where non-greased pan helps!)
10. Once the cake has cooled completely (took ~20 minutes), loosen the cake with a knife, invert and put on a serving plate.

 Adding Pineapple Pudding and Strawberries:

I followed the recipe and steps exactly as detailed on the Kraft Website. I created two layers instead of three.

And voila there you have a scrumptious sugary delight!!!!