Almond Angel Food Cake

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Preparation

Cake:

Set oven rack to lower third of oven and preheat oven to 350°F (180°C).

Using the back of a spoon, press ½ cup (125 mL) sugar, potato starch and almond meal press through a sieve into a medium bowl.

Place egg whites in a large bowl.

Using an electric mixer, beat on medium speed just until they become foamy.

Beat in cream of tartar.

Continue to beat, while gradually adding remaining 1 cup (250 mL) sugar, just until droopy peaks form.

Using a large rubber spatula, fold in potato starch-almond meal-sugar mixture in 3 additions.

Immediately spoon batter into an ungreased 10-inch (25-cm) angel food tube pan.

Smooth the top.

Bake for 35 to 45 min until top of cake is golden and springs back when gently touched, and a cake tester inserted in the centre comes out clean.

Leaving the cake in the pan, immediately invert onto a wire rack to cool completely, about 1 hour.

Run a knife around cake then release cake from pan.

Hibiscus Braised Rhubarb:

Preheat oven to 400°F (200°C).

Heat a large ovenproof skillet over medium-high heat until very hot.

Add rhubarb then stir in a sugar.

Shake pan back and forth to melt sugar and soften rhubarb, about 2 to 5 min depending on skillet.

Stir in hibiscus and butter.

Place skillet in oven for about 5 min to further soften rhubarb.

Serve wedges of cake with a dollop each of whipped cream and rhubarb.