Angel Food Cake Pudding with Fresh Cherry Sauce

Recipe from Mama Me Gluten Free (dot) com

Projected prep time: 20 minutes; Projected bake time: 35-40 minutes


Angel food cake pudding

12 ounces egg white (339 grams - this was 10 egg whites for me)

12 ounces pure refined cane sugar

2 1/2 ounces (70 grams) brown rice flour

1 ounce (28 grams) potato starch (not flour)

1/2 ounce (13 grams) tapioca starch

1/4 tsp. ground chia seed

1/2 tsp. kosher salt

1/2 tsp. cream of tartar

1 tsp. pure vanilla

1/2 tsp. pure almond extract

Fresh cherry sauce

1 1/2 cups fresh cherries, halved and pitted

1/2 cup pure organic cane sugar

1/3 cup water

1/4 tsp. pure almond extract


Cake pudding:

Preheat oven to 350 degrees.

(Note: this method of making the cake will not result in the high, fluffy angel food cake but will be the dense, sticky and slightly fluffy angel food cake pudding.)

Sift together sugar and flour.

Whisk egg whites together at medium speed for about a minute. Add salt, cream of tartar, vanilla and almond extracts then increase speed to medium-high.

Once mixture is very foamy, rising well and can hold a weak peak, begin slowly adding the sugar and flour mixture. When it's all been added, go ahead and mix it more if necessary. (You can't lose with this pudding method.)

Pour into 9-inch tube pan and bake (you may want to have a cookie sheet on the rack below your tube pan in case it drips!) for 35-40 minutes or until a nice light golden color on top and a cake tester or metal skewer comes out clean when inserted in center. The cake should have risen to the top of the pan and be deceptive in looking like a nice, fluffy cake.

Turn pan over on glass bottle and let cool about an hour. Serve in chunks warm plain or with desired sauce, such as the cherry sauce, on top.

Fresh cherry sauce:

Stir cherries, sugar and water together in small saucepan and heat over high heat until bubbling, then reduce to medium-high and cook for five minutes, stirring occasionally. Reduce heat to low and simmer for three minutes. Add almond extract, stir and continue to simmer for two more minutes. Let cool to nearly room temperature before serving. The sauce will thicken as it cools.