Gluten Free Chocolate Angel Food Cake

I'm trying this cake today

• 1 cup your favorite gluten-free blend
• ½ cup cornstarch
• 1 teaspoon xanthan gum
• 1 ½ cups sugar plus 2 tablespoons
• ¼ baking cocoa
• 1 ½ cups eggs whites, room temperature
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract

1. Sift together flour, cornstarch, xanthan gum, ¾ cup plus 2 tablespoons sugar, and cocoa. Set aside
2. In a large mixing bowl beat egg whites, cream of tartar, salt, and vanilla until foamy.
3. Add remaining ¾ cup sugar 2 tablespoons at a time.
4. Continue beating until stiff peaks form.
5. With a rubber scraper fold in flour mixture a few tablespoons at a time. Mixture will be thick but do not over beat the mixture. Gently fold in the flour.
6. Spread into a 10 inch tube pan (not a bundt pan)
7. Bake at 350 for 40-45 minutes or until the top of the cake springs bake when lightly touched.
8. Immediately invert the cake and leave upside down in the pan to cool.
9. Once cooled run a knife a long the sides of the pan and remove cake.
10. Serve with chocolate whipping cream below if desired. This is also good with fresh fruit like raspberries.

Chocolate Whipped Cream

• 3 cups of whipping cream
• 1 cup powdered sugar
• 1/2 cup baking cocoa

Sift powdered sugar and cocoa. You must sift or whisk this to avoid lumps in the whipped cream. Whip cream in a mixer on medium speed for about 1 minute. Then slowly add sugar/cocoa mixture to whipped cream about 2 tablespoons at a time until the whipped cream is whipped well. Do not over whip or you will have chocolate butter.