Gluten-Free Angel Food Cake

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1 1/2 cups egg whites

1 1/4 cups powdered/icing sugar

1 cup tapioca flour

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

1 cup sugar

Preheat oven to 350 F

Sift all the dry ingredients twice (except for the sugar). Add salt, cream of tartar to the egg whites and beat on high speed gradually adding in the sugar until stiff peaks form. Fold in flour mixture, 1/4 cup at a time.

Clean a 10" cake pan or cake tube with vinegar and gently spoon in the mixture. Cut through mixture with a knife to remove any air bubbles.

Bake for 50 to 60 minutes or until it springs back when touched.  Immediately turn pan over on a cake plate.  Leave to cool completely before removing the pan.

Decorate with whipped cream and fresh berries to serve. 

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