Step 1

Preheat the oven to 325 F. Set aside a 9-inch angel food cake pan (highly recommended!). If you do not have an angel food cake pan, a round pan with a removable bottom can be used. Note: the cake may stick to the pan using a regular round pan. Do not spray the pan, rather use a tiny amount of oil on the bottom of the pan to prevent the top from sticking.

Step 2

In a mixing bowl, add the starch, sorghum flour, and salt.

Step 3

Using a standing mixer or hand mixer, mix the egg whites and cream of tartar. Mix for 5 minutes or until soft peaks form. It should look like white clouds.

Step 4

Reduce the speed to low and add the vanilla extract until mixed. Next add the sugar and mix for another 3 minutes. The mixture should be stiff.

Step 5

Gently fold the flour and starch into the egg mixture by hand, being cautious to not deflate the eggs. Some deflating is normal. Be gentle!

Step 6

Transfer the mixture into the ungreased angel food cake pan. Bake for 40 minutes or until the surface is golden brown and bounces back when tapped.

Step 7

Remove the cake from the oven and let it cool upside down so it does not deflate. Once the cake has cooled, use an offset spatula to loosen the cake from the pan. Slice into 8 servings and serve with berries and cool whip!