Life in the Country...VLOG...February 2023

Come and spend a day in the country!

Seed starting video I referenced: https://youtu.be/kcASiM4VZQg

Gluten-Free Angel Food Cake:
2 1/4 cups egg whites, about 18 eggs
2 teaspoons lemon juice
1 1/8 cups Sucanat or sweetener of choice
1 1/8 cups rice flour
6 Tablespoons arrowroot flour
3/4 cup Sucanat or sweetener of choice

Beat the egg whites and lemon juice until frothy.
Gradually add the 1 1/8 cup Sucanat and continue beating until stiff peaks form.
Preheat oven to 375º.
Combine remaining ingredients.
Add dry ingredients by sprinkling about 1/3 cup over the top of the egg whites and briefly blending (I use the jog function on my mixer). Repeat until all the dry ingredients have been added.
Use a rubber spatula to gently fold until it is just mixed.
Gently pile the batter into an ungreased tube pan.
Level off the top and 'slice' it in a few places with your spatula or a knife. It will completely fill back in and that is fine.
Bake for 35 to 40 minutes or until the top is golden brown and the cake is firm yet springy to the touch.
Invert to cool thoroughly before removing from the pan.