Chocolate Angel Food Cake 

 Preheat the oven to 350 degrees.

• 13 egg whites
• 1/2 cup gluten free flour blend
• 1/2 cup cornstarch
• 1 tsp xanthum gum  
• 2 cups sugar, divided
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp cream of tartar
• 2 tsp gluten free vanilla extract
• 1/2 tsp lemon juice
• 1/2 tsp salt

Let the egg whites stand at room temperature for 1 hour. Sift together the flour blend, cornstarch, xanthum gum, 1 cup of the sugar, cocoa powder and baking powder in a medium sized bowl. In the bowl of stand mixer, whip the egg whites, cream of tartar,vanilla,lemon juice and salt until soft peaks form.

Gradually whip in the remaining 1 cup of sugar, 2tablespoons at a time, beating on high until stiff peaks form. Turn off the stand mixer, and fold in the flour mixture using a fourth of the mixture at a time until it is all combined.

Spoon in to an ungreased 10 inch tube pan. Cut through the batter a few times with a knife to remove air pockets. Bake on the lowest rack in the oven for 45 minutes or until the top springs back and the cracks feel dry.

Remove from the oven and turn the pan upside to cool on counter. When ready, run a knife around the sides and the center of the tube pan to loosen the cake and invert onto a serving plate. Eat plain, with strawberries and whipped cream, dusted with powdered sugar, or glazed with a chocolate glaze.

Makes 12-16 servings.