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
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.
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.