Heads up- it takes a ton of egg whites. All those eggs were separated and whipped to fluffy peaks. The yolks went into two things. A few of them went into lemon curd (coming soon!) and the rest of the yolks went into a soup I made for Alex. Egg yolks are a great way of making a soup super creamy without using cream (or dairy). Temper the yolks by adding them slowly to a small bowl of hot liquid you are stirring, then slowly pour the hot egg mix into your pot of soup once you've turned off the heat.
Adapted from the Joy of Cooking
1 1/4 c sugar
1 c rice flour mix
1/4 t xanthan gum
1/2 t salt
10 egg whites, room temperature
1 t cream of tartar
1 t vanilla
1 t almond extract
Preheat oven to 350. Mix the salt and xanthan gum with the flour and 1/4 c sugar, set aside. Beat the whites until they're foamy, then add the cream of tartar and continue beating until stiff. Fold in the vanilla and almond extracts, then the sugar. Fold in the flour mix, and pour batter into an ungreased tube pan. Bake 35-45 minutes. Cool upside down, and try not to open the oven more than you have to.
Serve however you wish, I like to top angel food cake with whipped cream, or hot fudge, or fruit, or even top with ice cream. Or you can just eat it as is.