Irish Cream Angel Food Cake (Gluten-Free)

"Saw this on a website and didn't want to forget about it, so I'm posting it here. From the pics, it does not appear to be super fluffy, but still looks delicious."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 25mins
Ingredients:
11
Yields:
1 cake
Serves:
8
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ingredients

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directions

  • 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.
  • 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: 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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Reviews

  1. FYI... if you are on a gluten-free diet, Bailey's Irish Cream has whiskey in it, which is not gluten-free.
     
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RECIPE SUBMITTED BY

I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking. I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.
 
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