Lemon and Vanilla Angel Food Cake
This delicate, cloudlike cake from Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, is an adaptation of one from her great-aunt Crys, using rice flour for regular flour so the cake is gluten-free, with a little crunch. For best results, beat egg whites to very soft peaks so they (and the cake) can expand further in the oven.
Nutritional analysis is per serving with 2 tbsp. kumquats & 1 tbsp. syrup.