Ingredients:

  • 1.25 cups (160g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 1.5 cups (300g) Superfine Sugar, divided
  • 0.25 cup (30g) Cornstarch or Arrowroot Powder
  • 0.5 tsp Fine Sea Salt
  • 1.5 cups Egg Whites (approximately 10–12 large eggs), chilled
  • 1.5 tsp Cream of Tartar
  • 2 tsp Pure Vanilla Extract
  • 0.5 tsp Pure Almond Extract

Instructions:

  1. Preheat and Prep: Set your oven to 180°C (350°F). Ensure your tube pan is bone dry and completely ungreased.
  2. Sift the Dry Base: Whisk together the 160g GF flour, 0.75 cup of the superfine sugar, 30g cornstarch, and salt. Sift this mixture three times.
  3. Begin the Meringue: Place the 1.5 cups chilled egg whites and 1.5 tsp cream of tartar in your clean bowl. Beat on medium low until the surface is covered in tiny, uniform bubbles.
  4. Build the Foam: Increase speed to medium high. Add the remaining 0.75 cup sugar one tablespoon at a time. Continue beating until stiff, glossy peaks form that stand straight up when the whisk is lifted.
  5. Add Aromatics: Gently whisk in the 2 tsp vanilla and 0.5 tsp almond extract during the final seconds of whipping.
  6. The First Fold: Sprinkle about one quarter of the flour mixture over the whites. Use a large rubber spatula to cut down the center and scoop up the bottom, rotating the bowl.
  7. Incorporate the Rest: Repeat the folding with the remaining flour in three more additions. Fold only until no dry streaks remain to avoid deflating the air.
  8. Fill the Pan: Spoon the batter into the tube pan. Gently run a knife through the batter in a circle to pop any large air pockets.
  9. The Golden Bake: Bake for 40 minutes. The cake is done when the top is golden brown and the cracks look dry.
  10. The Gravity Trick: Immediately invert the pan onto its feet (or over a bottle neck). Let it cool completely upside down for 2 hours before removing.