Now, my dad has a sweet tooth and he really likes angel food cake. So I thought I would make him a healthified, gluten-free version of angel food cake that he could enjoy without guilt.
Date Dusted Angel Cakes
(makes 12 servings)
12 egg whites
1/3 cup warm water
1.5 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1 cup "sweet" sorghum flour, sifted
~1 cup date sugar, processed to super fine and sifted
Preheat the oven to 375 F. Set a rack on the top rung of the oven.
In a food processor, spin the sugar for about 2 minutes until it is a super fine dust. Sift half of it in to the sifted flour and save the other half for later.
In a large bowl, use a balloon whisk to thoroughly combine the egg whites, water, almond extract, vanilla extract, and cream of tartar. Whisk quickly for about 2 minutes - you'll see a change in the consistency eggs. [I recommend stretching before you do this; your arm gets tired quick. :) ] Now switch to a hand mixer - on medium - and slowly sift in most of the leftover sugar (save about 1/4 cup for later), beating continuously. [When you sift the date sugar, you'll end up with little hardened date bits that will not sift. Don't throw these away and don't put them in the mix; save them into a little bowl and use them to sweeten tea or coffee later.] Once you have achieved medium peaks in the egg/sugar mixture, slowly sift the flour/sugar mixture in gently over the top of the foam. Gently fold the flour in using a flexible spatula. Continue until all the flour is combined.
Using a flour-based spray (like Baker's Joy), coat the insides of a 12 tin cupcake tray.
Use a deep spoon and carefully spoon the mixture into the tray. Bake for 30 minutes. Remove and sprinkle a little dusting of the remaining processed date sugar over the tops of the cakes. Return to the oven for another 5-8 minutes.
Place a cooling rack over a paper towel, and cool the cakes upside down in the pan for about an hour.
Gently remove the cakes. Serve with whipped cream and halved, fresh strawberries.
Mine came out a little dense, but still very tasty. The flavor of this cake is deliciously, subtly sweet. Some recommendations from my chef pal Dave, after the fact: no flour in the cake pan [the angel food texture needs to be able to "climb the sides"]; make sure not to overstir; try using almond flour rather than the sorghum [it's a little lighter].
Happy birthday, Dad!