Gluten Free Angel Food Cake
This gluten free angel food cake is light, airy, and made with whipped egg whites and a refined gluten free flour blend for a soft, tender crumb. The perfect summer dessert, serve with fresh berries and whipped cream.
Ingredients
- 1 ¼ cup (250 g) granulated sugar
- ¾ cup (177.44 g) 1:1 gluten-free flour with xanthan gum
- ¼ cup (32 g) cornstarch
- ¼ teaspoon kosher salt
- 1 ¼ cups (303.75 g) egg whites at room temp
- 1 teaspoon (1 teaspoon) cream of tartar
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ teaspoon (0.5 teaspoon) almond extract
- for serving: powdered sugar for dusting, whipped cream, and berries
Instructions
- Preheat oven to 325°F (163°C) and place rack in the lower half so the tube pan will fit.
- Add the sugar to a food processor or blender and pulse until powdery (about 20 times). Remove ⅔ cup and set aside for the egg whites. Add the flour, cornstarch, and salt to the food processor. Pulse 10 times to mix the dry ingredients.
- Add the room-temperature egg whites to your mixing bowl. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the egg whites until foamy (about 1 minute). Sprinkle in the cream of tartar. Switch to medium-high speed and beat for 2 minutes. Slowly add the remaining sugar, and almond anf vanilla extracts. Whip until soft peaks form, about 3 to 4 minutes.
- Gradually sift the flour mixture through a fine-mesh strainer into the egg white mixture. Gently fold it in with a rubber spatula. Do this in 3 to 4 additions, not all at once.
- Pour the cake batter into an ungreased tube pan. Bake until a toothpick inserted in the center comes out clean (about 210°F internally), about 55 minutes. Rotate the pan halfway through baking.
- Invert the pan and cool the cake upside down on a wire rack for about 2 hours. Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases. Dust with powdered sugar.
- Cut with a bread knife so it doesn’t squish the cake. Serve with whipped cream and fresh berries.
Equipment
- food processor
- electric mixer or stand mixer
Notes
- To even out the batter lightly shake the pan back and forth.
- Letting the cake rest for 10 minutes before baking will help rehydrate the flour and result in a better texture.
- When in doubt, over bake. It should be brown and look dry on the outside. I prefer to use a themometer over a toothpick to check for doneness.