1 1/2 teaspoons gluten-free vanilla or almond extract
3/4 cup granulated sugar
Measure flour mixture, 3/4 cup sugar, salt and xanthan gum and set aside.
Beat egg whites with cream of tartar and vanilla until quite stiff. While beating,
gradually add remaining 3/4 cup sugar and beat until stiff peaks form. By hand,
fold in the flour mixture.
Pour the stiff batter into an ungreased 10-inch tube pan. Gently cut through
the batter with a knife to break air bubbles. Bake at 350 degrees F for 35 to 40
minutes. Invert immediately or let cool on a rack. (As is cools, it will stiffen
like a wheat-flour cake.)
Frost when cool, or top with sliced strawberries, lemon sauce or topping of your
choice. You also can slice and wrap each piece with plastic wrap and freeze.
* Gluten-Free Flour Mix: Combine 2 cups white rice flour, 2/3 cup potato starch
flour and 1/3 cup tapioca flour.