Date Dusted Angel Cakes

My dad's birthday was last week, but he was stuck in the Ukraine for it. So this weekend, when he came to visit me, my mom and I decided that I would make his birthday cake.

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!