Irish Cream Angel Food Cake (Gluten-Free) |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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From the pics, it does not appear to be super fluffy, but still looks delicious. Ingredients:
6 eggs, separated |
1 cup granulated unbleached cane sugar |
1/2 cup confectioners' sugar |
1 1/4 cups gluten-free flour |
2 tablespoons cocoa |
3 tablespoons baileys irish cream |
1/4 cup boiling water |
8 ounces low-fat cream cheese (can use fat free, low fat, or regular) |
1 cup confectioners' sugar |
1/2 cup heavy cream (can use half & half, but use less than 1/2 cup) |
chocolate shavings (optional) |
Directions:
1. Preheat the oven to 300 F convection or 325 F static.
2. Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
3. Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. Glaze: 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.
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