In the spirit of all things Irish this month, I thought I'd experiment with a twist on an old favorite – Angel Food Cake.
There are several brandsavailable, but only some that are willing to state that they aregluten-free. Bailey's Irish Cream is not one of them. Despite thefact that there should be no gluten-containing ingredients whatsoeverin Irish cream, Bailey's is unwilling to make any statement that it isgluten-free (despite my repeated attempts to get information from themon the gluten-free status of their product). In stark contrast toBailey's corporate policy, St. Brendan's Irish Cream clearly states onits website that it is gluten-free.
Whileit is unlikely that brands such as Bailey's contain any gluten (infact, they state that their whiskey is triple-distilled!), there is noreason to patronize a brand that refuses to take the time to determinewhether or not their product contains gluten. Reward companies whichacknowledge the importance of their gluten-free consumers; go directlyto brands like St. Brendan's if you want to purchase Irish CreamLiqueur. I have also posted a homemade recipe for Irish Cream Liqueurbelow the cake recipe, if you'd like to go head-first into the Irishspirit!
You can make this cake as written, or feel free tosubstitute orange or lemon juice for the Irish Cream Liqueur and losethe cocoa if you don't want that either. This recipe is a greatfoundation for whatever taste you're seeking, any time of year!
Angel Food Cake - Irish Style
6 eggs, separated
1 cup granulated cane sugar
½ cup confectioners sugar
1 Â¼ cup Jules' Nearly Normal gluten-free All Purpose Flour
2 tablespoons cocoa (optional)
3 tablespoons Irish Cream Liqueur
Â¼ cup boiling water
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.
Separatethe eggs, beating the whites until stiff peaks form, then set that bowlaside. In another bowl, beat the yolks and the granulated sugar untillight. Add the boiling water and Bailey's next, beating until blended.Finally, stir in the flour-confectioners sugar mixture untilincorporated.
Fold the beaten whites into the other mixture bygently stirring with a rubber spatula. When mixed, pour into anungreased 10-inch tube or spring form pan. Bake for 30 minutes, thenincrease the heat to 325 F convection or 350 F static and bake foranother 20-25 minutes, or until a cake tester comes out clean. Invertthe pan and allow to cool before removing the cake by sliding a knifearound the outside of the cake to release the cake from the sides.
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)
Whipthe cream cheese and sugar until smooth, then slowly stir in the creamto make spread-able consistency. Drizzle over cake and sprinklechocolate shavings on top.
Recipe for homemade Irish Cream Liqueur
1 Â¼ 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 espresso
Ina blender, blend all the ingredients at low speed until smooth.Refrigerate in a tightly-sealed bottle for up to one month. Shake orstir before serving over ice or in recipes.