Irish Cream Angel Food Cake (gluten-free)

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 6 eggs, separated
• 1 cup granulated unbleached cane sugar
• 1/2 cup confectioners' sugar
• 1 1/4 cups gluten-free flour
• 2 tablespoons cocoa
• 3 tablespoons baileys irish cream
• 1/4 cup boiling water
• 8 ounces low-fat cream cheese (can use fat free, low fat, or regular)
• 1 cup confectioners' sugar
• 1/2 cup heavy cream (can use half & half, but use less than 1/2 cup)
• chocolate shavings (optional)

Recipe

• 1 preheat the oven to 300 f convection or 325 f static.
• 2 sift the all purpose flour, cocoa and confectioners sugar together in a small bowl and set aside.
• 3 separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
• 4 in another bowl, beat the yolks and the granulated sugar until light. add the boiling water and bailey's next, beating until blended. finally, stir in the flour-confectioners sugar mixture until incorporated.
• 5 fold the beaten whites into the other mixture by gently stirring with a rubber spatula. when mixed, pour into an ungreased 10-inch tube or spring form pan.
• 6 bake for 30 minutes, then increase the heat to 325 f convection or 350 f static and bake for another 20-25 minutes, or until a cake tester comes out clean.
• 7 invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
• 8 glaze: whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. drizzle over cake and sprinkle chocolate shavings on top.