We're trying the blog thing!

Well, I blog at school and I follow blogs of several friends and family. So, I'm finally getting around to setting up my own. Mainly so we can share pictures and news. So here it goes our first try. Today I thought I' d post the recipe we made for Tanya's Baby shower for Gluten Free Angel food cake so everyone has it.

Gluten Free Angel Food Cake

1/3 c. Potato Starch
1/3 c. corn Starch
1/3 c. Powdered sugar
12 egg whites
2 T water
1/2 t. salt
1 1/4 t. cream of Tarter
3/4 c. sugar
1 t. vanilla (gluten free)

Preheat oven to 375 degrees. Sift together 4 times the starches, and powdered sugar. In the bowl of your mixer, whip the egg whites, water, salt and cream of Tarter until foamy. Slowly add the sugar while beating until soft peaks form. Fold in the flour mix, a little at a time. Add the vanilla and spoon into a large angel food cake pan with removable bottom (make sure pan is very clean and free of any residue or oil). Cut through the batter with a knife to eliminate any air bubbles. Bake for 35 min. Reverse pan immediately when taken from oven and stand on legs or a pop bottle to cool. Drop the cake reversed onto a serving plate. serves 10-12.
**My Note** The cake was not sweet enough so next time I will double the powedered sugar and see how that goes.

For the topping. I bought the Triple Berry Blend (Frozen Berries) at Sam's club and thawed about 3 hours. Then added 1 1/2 c. sugar and stirred. Spooned that topping on and put on some whipped cream.

Just typing this is making my mouth water. I think next week we'll make the topping again (I bought too many berries) and try it on Ice cream. I can hardly wait.