Ingredients

• 3/4 cups of gluten free cup-for-cup flour (Bob’s Red Mill is my favorite)
• 3/4 cups of powdered sugar
• 1/4 cup of cornstarch
• 10 egg whites (room temperature)
• 1/4 teaspoon of salt
• 1 teaspoon of cream of tartar
• 1 tablespoon of vanilla extract
• 1/4 teaspoon of almond extract
• 3/4 cup + 2 tablespoons of granulated sugar

Instructions

1. Preheat the oven to 350ºF
2. Mix the flour, powdered sugar, and cornstarch together thoroughly and set aside
3. In a large mixing bowl, whip the egg whites with a hand mixer (or a stand mixer, but I don’t have one of those) until they start to get foamy
4. Add the salt, cream of tartar, and vanilla and almond extracts
5. Keep whipping the egg mixture on high speed and slowly add the granulated sugar
6. Once the egg and sugar mixture is a whipped cream kind of thickness, gently fold in the dry ingredients. Stir just enough to mix it all evenly but without letting the eggs loose their fluffiness
7. Pour the batter into a bundt cake pan and bake for 35 minutes
8. Allow the cake to cool completely before removing it from the pan and serving – otherwise it will fall apart. When it’s ready to dish up, slice a wedge and serve with sugared strawberries and whipped cream!