gluten-free angel food cake

If you're looking for a delicious and fluffy gluten-free cake, look no further than this gluten-free angel food cake recipe. Light, fluffy and perfect for any occasion. Best of all, it's easy to make with just a few simple ingredients!

Let's make gluten-free angel food cake together! Gather your ingredients.

Whisk together the powdered sugar, gluten-free flour blend, cornstarch, and  salt.

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites.

Beat on medium speed until the egg whites begin to look frothy.

Add the cream of tartar and continue beating until the eggs hold soft peaks.

While still beating at medium speed, gradually add the sugar to the egg whites, about 1-2 tablespoons at a time.

Add the vanilla extract.

Increase the speed to medium-high and beat until egg whites are glossy and hold stiff peaks.

Sprinkle the dry ingredients over the egg whites.

Gently fold the dry ingredients into the egg whites, being careful to not deflate the egg whites.

Transfer the angel food cake batter to an ungreased 10-inch tube pan. Smooth out the top with a spatula.

Bake at 350F for 30-35 minutes, until the cake is lightly browned and springs back when you press a finger to it.

Remove the pan from the oven and immediately invert the pan on a cooling rack so it is elevated.

Once cool, run a knife along the edges (including the center ring) to loosen the cake from the pan.

Invert the cake onto a serving platter.

Top with fresh whipped cream and berries before serving.

Grab the full recipe at the link below!