Angel Food Cake (Gluten-Free)

This recipe comes to us from the Oklahoma Support Group.

1 ¾ cup egg whites (about 1 dozen plus 2 large eggs - at room temperature)
½ teaspoon salt
1 ½ teaspoon cream of tartar
1 cup less 2 tablespoons sugar
½ teaspoon almond extract (gluten-free) or ¾ teaspoon lemon extract
1 teaspoon vanilla (gluten-free) ½ teaspoon vanilla

Celiac.com Sponsor (A12):
Sift 6 times:
½ cup sifted potato starch flour
1/3 cup cornstarch
1/3 cup powdered sugar

Sift potato starch flour, cornstarch and powdered sugar 6 times. Set (½ cup) aside. Beat egg whites until foamy. Add cream of tartar, salt & flavorings. Continue beating until stiff. Add sugar 2 tablespoons at a time and continue beating until very stiff. Sift (½ cup) sifted ingredients over egg whites a little at a time, folding in with a wire egg beater or large spoon. turn bowl often. Put batter in ungreased tube pan. Gently cut through batter to level and prevent large holes.

Bake:
Slightly less than 400 degrees for 30 minutes (put a piece of foil on top after 15 minutes to prevent burning). Hang upside down overnight. You may frost with a butter icing when cooled, serve plain, or add sliced strawberries and top with Cool Whip. Store in the refrigerator.

Variations: Chocolate flavor add 1 heaping tablespoon of cocoa.
Pink Angel Cake: Add 1 heaping tablespoon of mixed fruit Jello powder.