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Angel Food Cake with an Irish Twist (Gluten-Free)

In the spirit of all things Irish this month, I thought I'd experiment with a twist on an old favorite – Angel Food Cake.

Irish 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. 

Angel Food Cake with an Irish Twist (Gluten-Free)While 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 spirit!

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 Style

Ingredients:
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 water

Directions:

Preheat the oven to 300 F convection or 325 F static.

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Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.

Separate 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 incorporated.

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)

Whip 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 Liqueur

Ingredients:
1 ¼ cup Irish whiskey or bourbon
1 can (14 oz.) sweetened condensed milk
4 eggs
2 tablespoons gluten-free vanilla extract
2 tablespoons chocolate syrup
½ teaspoon almond extract
1 tablespoon powdered instant coffee or espresso

Directions:
In 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. 

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4 Responses:

 
Darith
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
06 Mar 2009 8:31:12 PM PDT
I am concerned about the raw egg in the Irish Cream Recipe...

 
jules
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said this on
24 Mar 2009 8:44:52 AM PDT
There is a great product out now which should alleviate your concerns with raw eggs: pasteurized (in the shell) eggs! The company is Davidson's and their website is safeeggs.com.

 
Mary
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said this on
14 May 2009 9:41:27 AM PDT
The picture should be enough to convince you to try this. Mine turned out just like hers. Amazing.

 
Adriana
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Feb 2012 11:54:51 AM PDT
I got very sick from Bailey's. Carolands is also gluten free!




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Have been dealing with splinter hemorrhages on three of my toe nails since February. I did go to my doctor who rightly so did a very complete blood work-up ruling out other diseases such as lupus and RA and referred me to several other doctors to make sure that it was not cancer, endocarditis, or something serious. I went to the doctors. I have done some research on vitamin deficiency and it seems that some link splinter hemorrhages to vitamin C deficiency. For the past 2 1/2 weeks I have been eating 3 clementines a day (in addition to the usual multivitamin that I take) and it seems to be helping the splinter hemorrhages. One has grown out and not returned. Visited my GI doctor today and talked about malabsorption of nutrients as a potential issue. We are doing more blood work and checking nutrient levels. I have to believe it has something to do with the celiac. Sorry I don't have a better answer, but like you am trying to figure this out. Please let me know if you find any answers, and yes, be sure to check with your doctor to rule out anything serious.

You only need one positive on the celiac panel. I tested positive only to the DGP IgA and had a Marsh Stage IIIB intestinal damage. Good luck!

Welcome to the forum. First, you need to get copies of your celiac test to confirm you actually had it done and what the results were. Second, to confirm a diagnosis, you must obtain biopsies via an endoscopy. Were the doctors gastroenterologists? Third you need to research celiac disease. Yes, you can be asymptomatic, but could still have instestinal damage as the small intestine is vast. here is a good place to start: http://www.cureceliacdisease.org/screening/ You might think you are a silent celiac, but ever been anemic? Had your bones checked?

That's good to know about Texas Children's, unfortunately I don't believe they accept our insurance. Our former pediatrician joined with one of their medical groups and we had to find a new one due to insurance. I'll check out their site though.

9 months ago I went to my doctor for normal blood work. She called me to tell me everything looked great, but o yeah, my gluten sensitivity levels were extremely high. I should probably stop eating gluten since it looks like I have celiac. She hung up and I never heard from her again. I cut out gluten completely, even though I have never experienced one single symptom of celiac. 9 months later, I decided to reach out to another doctor to get a second opinion, as I experienced absolutely zero change on 9 months of strict gluten free diet. All this doctor did was request the results from the previous doctor, tell me it is confirmed I have celiac, and hung up the phone. This angers me tremendously on two counts. One, I have absolutely zero symptoms of celiac, and would NEVER know if I was "glutened". Two, the complete lack of information or support from both doctors is horrifying to me. And finally, I simply do not believe the diagnosis and as considering just starting to eat a normal diet again. I would never know the difference. I am really just venting because this situation upsets me so much, and I have suffered mentally and socially from going gluten free. Since I have absolutely zero symptoms, even if I was actually celiac, I highly doubt anything would ever come of it if I continued to eat gluten. I could just pretend I never heard from either terrible doctor and go on living my life. Someone has to have been in the same situation as me, right?