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Gluten Free Angel Food Cake Recipe

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4 from 68 reviews

This Gluten Free Angel Food Cake is a light, airy dessert that offers the classic fluffy texture of traditional angel food cake but uses a gluten-free flour blend, making it suitable for those avoiding gluten. Enhanced with vanilla and almond extracts, it’s perfect topped with whipped cream and fresh strawberries for a delightful treat.

Ingredients

Dry Ingredients

  • 1 1/2 cups granulated sugar
  • 3/4 cup gluten-free flour blend (spooned and leveled; brands like Bob’s Red Mill or King Arthur’s recommended)
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch

Wet Ingredients

  • 12 large egg whites
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract

Toppings

  • Whipped cream
  • Fresh strawberries

Instructions

  1. Prepare the oven and rack: Adjust your oven rack to the lower third position and preheat the oven to 350°F (175°C) to ensure even baking.
  2. Process sugar: Place the 1 1/2 cups granulated sugar in a food processor or blender and pulse for 10 to 20 seconds until a superfine texture is achieved. Remove 1 cup of this processed sugar and set it aside; this will be used to whip the egg whites.
  3. Mix dry ingredients: To the remaining sugar in the processor, add the 3/4 cup gluten-free flour blend, 1/4 cup cornstarch, and 1/2 teaspoon salt. Pulse 5 to 10 times until the mixture is light and aerated. Set this aside for later.
  4. Separate egg whites: Carefully separate the egg whites from the yolks, making sure no yolk contaminates the whites, as yolk fat can prevent proper whipping. Crack eggs individually over a separate bowl to avoid accidental yolk contamination.
  5. Whip egg whites: Using a hand mixer or stand mixer fitted with a whisk attachment, whisk the 12 egg whites and 1 1/2 teaspoons cream of tartar on medium speed until foamy, about 1 minute. Increase speed to medium-high and gradually add the reserved 1 cup superfine sugar. Continue whipping until soft peaks form, approximately 5 to 6 minutes.
  6. Add extracts: Mix in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract until just incorporated, careful not to deflate the whipped egg whites.
  7. Incorporate dry ingredients: Sift the gluten-free flour and sugar mixture reserved earlier over the whipped egg whites in three additions. Fold gently with a rubber spatula after each addition to retain as much volume as possible.
  8. Transfer to pan: Pour the batter into an ungreased 9-10 inch tube pan, which is essential for proper rise and structure of the angel food cake.
  9. Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool: Remove the cake from the oven and invert the tube pan upside down on a wire rack. Let the cake cool completely for about 2 hours before removing from the pan.

Notes

  • Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
  • Ensure no yolk gets into the egg whites for maximum volume.
  • Use a gluten-free flour blend that contains a mix of rice flour, potato starch, and tapioca starch for best results.
  • Cooling the cake upside down prevents collapse and maintains the airy texture.
  • Top with fresh whipped cream and strawberries for a classic presentation.

Find it online: https://justsosavory.com/gluten-free-angel-food-cake-recipe/