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! It's delicious plain, or topped with a dollop of whipped cream and some fresh berries.
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Servings: 12 servings
Calories: 160kcal
Ingredients
- 1 cup powdered sugar (120g) (sifted)
- 1 cup gluten-free all purpose flour (140g) (sifted)
- ¼ teaspoon xanthan gum (if your gluten free flour does not contain it)
- 2 tablespoons cornstarch (20g)
- ¼ teaspoon fine sea salt
- 1 ½ cups egg whites (353g) (room temperature, about 10-12 large eggs)
- ½ tablespoon cream of tartar
- 1 cup granulated sugar (200g)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350˚F. In a large bowl, whisk together the powdered sugar, gluten-free all purpose flour blend, xanthan gum (if using), cornstarch, and sea salt. Set aside.
- 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.
- Then, while still beating at medium speed, gradually add the granulated sugar to the egg whites, about 1-2 tablespoons at a time. Mix thoroughly in between each addition. The total process will take awhile to add all of the granulated sugar slowly.
- Add the vanilla extract and increase the speed to medium-high and beat until the 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.
- Place in the preheated oven on the lowest position and 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. Let cool completely.
- 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 and top with fresh whipped cream and berries before serving.
Notes
- As always, be sure to check your ingredient labels or consult the manufacturer to make sure all of your ingredients are gluten-free.
- For best results, weigh your ingredients (especially the gluten-free flour and cornstarch) using a food scale instead of measuring with measuring cups. Since this cake is so light and airy, you do not want to accidentally use too much flour which will make the cake dense and heavy.
- Be sure to not get any egg yolks in with the egg whites, as your meringue will not form properly into stiff peaks.
- You can use an electric hand mixer for this recipe, but I prefer to use a stand mixer with a whisk attachment. It does take awhile for the egg whites to whip up, and your hand may start to hurt if using a hand mixer. I do not advise making this recipe by hand with a whisk. It will take far too long and you will not get the proper air whipped into the eggs for angel food cake.
- To store leftovers, you can place the angel food cake in an airtight container and refrigerate for up to a week. For longer storage, you can freeze the angel food cake. To do so, I like to place angel food cake slices on a baking sheet and flash freeze for an hour. Then, wrap the slices individually and transfer to an airtight container or freezer-safe Ziploc bag.
Nutrition
Calories: 160kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 152mg | Fiber: 1g | Sugar: 27g | Calcium: 9mg | Iron: 1mg
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