In the spirit of all things Irish this month, I thought I'd experiment with a twist on an old favorite – Angel Food Cake.
Cream Liqueur may be made at home or purchased as a manufactured
product. It does contain whiskey derived from gluten-containing
grains, but the distillation process removes all gluten, and (lucky for
us) renders the drink gluten-free.
There are several brands
available, but only some that are willing to state that they are
gluten-free. Bailey's Irish Cream is not one of them. Despite the
fact that there should be no gluten-containing ingredients whatsoever
in Irish cream, Bailey's is unwilling to make any statement that it is
gluten-free (despite my repeated attempts to get information from them
on the gluten-free status of their product). In stark contrast to
Bailey's corporate policy, St. Brendan's Irish Cream clearly states on
its website that it is gluten-free.
it is unlikely that brands such as Bailey's contain any gluten (in
fact, they state that their whiskey is triple-distilled!), there is no
reason to patronize a brand that refuses to take the time to determine
whether or not their product contains gluten. Reward companies which
acknowledge the importance of their gluten-free consumers; go directly
to brands like St. Brendan's if you want to purchase Irish Cream
Liqueur. I have also posted a homemade recipe for Irish Cream Liqueur
below the cake recipe, if you'd like to go head-first into the Irish
You can make this cake as written, or feel free to
substitute orange or lemon juice for the Irish Cream Liqueur and lose
the cocoa if you don't want that either. This recipe is a great
foundation for whatever taste you're seeking, any time of year!Angel Food Cake - Irish StyleIngredients:
6 eggs, separated
1 cup granulated cane sugar
½ cup confectioners sugar
1 ¼ cup Jules' Nearly Normal GF All Purpose Flour
2 tablespoons cocoa (optional)
3 tablespoons Irish Cream Liqueur
¼ cup boiling waterDirections:
Preheat the oven to 300 F convection or 325 F static.
Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
the eggs, beating the whites until stiff peaks form, then set that bowl
aside. In another bowl, beat the yolks and the granulated sugar until
light. Add the boiling water and Bailey's next, beating until blended.
Finally, stir in the flour-confectioners sugar mixture until
Fold the beaten whites into the other mixture by
gently stirring with a rubber spatula. When mixed, pour into an
ungreased 10-inch tube or spring form pan. Bake for 30 minutes, then
increase the heat to 325 F convection or 350 F static and bake for
another 20-25 minutes, or until a cake tester comes out clean. Invert
the pan and allow to cool before removing the cake by sliding a knife
around the outside of the cake to release the cake from the sides.Glaze (optional):
8 oz. cream cheese (can use fat free or Tofutti Better than Cream Cheese)
1 cup confectioners’ sugar
½ cup heavy cream (can use half & half, but use less than ½ cup or use Soyatoo Soy Whip)
Chocolate shavings (optional)
the cream cheese and sugar until smooth, then slowly stir in the cream
to make spread-able consistency. Drizzle over cake and sprinkle
chocolate shavings on top.
Recipe for homemade Irish Cream LiqueurIngredients:
1 ¼ cup Irish whiskey or bourbon
1 can (14 oz.) sweetened condensed milk
2 tablespoons gluten-free vanilla extract
2 tablespoons chocolate syrup
½ teaspoon almond extract
1 tablespoon powdered instant coffee or espressoDirections:
a blender, blend all the ingredients at low speed until smooth.
Refrigerate in a tightly-sealed bottle for up to one month. Shake or
stir before serving over ice or in recipes.