Gluten Free Angel Food Cake
This gluten-free angel food cake recipe is light and fluffy. This step-by-step guide shows you how to make this cake easily and a few tips so it turns out perfect every time. It's best with whipped cream and fresh berries!
Servings: 12 slices
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup gluten-free flour blend (we like Bob's Red Mill or King Arthur's), spooned and leveled
- 1/2 teaspoon salt
- ¼ cup cornstarch
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- Whipped cream and fresh strawberries to top
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F.
- Add the granulated sugar to the bowl of a food processor or blender. Pulse for 10 to 20 seconds to create a super fine texture. Remove 1 cup of the sugar and set it aside to use later when we whip the egg whites.
- Add the gluten free all purpose flour, cornstarch and salt to the remaining sugar and pulse 5-10 times until mixture is aerated and light and set aside.
- Separate the eggs yolks from the egg whites if you haven't already. Don’t let a drop of egg yolk into the mixing bowl because any lingering fat could prevent the egg whites from forming peaks. I always crack the eggs individually over a separate small bowl then add the whites one-by-one into the mixing bowl.
- Whisk the egg whites and cream of tartar in a large bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment until foamy, about 1 minute. Switch to medium-high speed and slowly add the cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See video or step by step videos above for examples.
- Add 2 teaspoons of vanilla and 1/2 teaspoon of almond extract and beat until just incorporated.
- Gently sift the reserved flour and sugar mixture into the egg whites in 3 additions, folding with a rubber spatula after each addition. The goal is to retain as much of the whipped volume as possible.
- Pour the angel food cake batter into a 9-10 inch un-greased tube pan. It’s important to use a tube pan because the angel food cake’s special structure requires the tube pan’s particular specifications.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake upside-down on a wire rack for about 2 hours.
Video
Notes
Storage: store leftover angel food cake at room temperature for up 2 days or in an airtight container in the fridge for up to 5 days. Gluten-free angel food cake freezes well for up to 4 months. Thaw overnight in the fridge and serve with your favorite toppings.
Strawberry compote: our recipe for strawberry compote is simple and delicious. Highly recommend!
Nutrition
Serving: 1slice | Calories: 150kcal | Carbohydrates: 33.5g | Protein: 4.5g | Fat: 0.2g | Sodium: 84mg | Fiber: 1g | Sugar: 25g