Irish Cream Angel Food Cake (Gluten-Free)

• eggs, separated↗6
• granulated unbleached cane sugar↗1 cup
• confectioners' sugar↗1⁄2 cup
• gluten-free flour↗1 1⁄4 cups
• cocoa↗2 tablespoons
• Baileys Irish Cream↗3 tablespoons
• boiling water1⁄4 cup
• Glaze (optional)↗
• low-fat cream cheese (can use fat free, low fat, or regular)8 ounces
• confectioners' sugar↗1 cup
• heavy cream (can use half & half, but use less than 1/2 cup)1⁄2 cup
• chocolate shavings (optional)↗

Step-by-step instructions

1. 1

   Preheat the oven to 300 F convection or 325 F static.

2. 2

   Sift the All Purpose Flour, cocoa and confectioners' sugar together in a small bowl and set aside.

3. 3

   Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.

4. 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. 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. 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. 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. 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.