Gluten-Free Angel Food Cake
Light, airy gluten-free angel food cake made from scratch. Serve plain or with whipped cream, fresh berries, berry sauce, lemon curd, or ice cream for a classic summer dessert. Frosting works too.
Servings: 10
Calories: 161kcal
Equipment
- Stand mixer 5-7 quart size
- Offset spatula optional but handy
Ingredients
- ¾ cup all purpose gluten-free flour blend without xanthan gum, I use King Arthur
- ¼ cup cornstarch
- 1 ½ cups superfine sugar
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
Optional toppings
- 1 pint heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 2 tablespoons superfine sugar or powdered sugar
- strawberries and blueberries
Instructions
Sift flour and cornstarch
- Pre-heat the oven to 350°F. Sift the flour and the cornstarch together twice so it is very fine and folds into the egg whites easily.
Make superfine sugar (if needed)
- If making superfine sugar, process granulated sugar for about 10 seconds in a high-speed blender, or 15–30 seconds in a food processor, until it resembles fine sand. Do not over-process or you’ll have powdered sugar.
Whip the egg whites
- Add room-temperature egg whites to the bowl of a standing mixer (5-6 quarts) fitted with the whisk attachment. Beat until foamy, then add the cream of tartar and the salt.
Build the meringue
- Continue beating until soft peaks form. Gradually add the sugar, a few tablespoons at a time. Beat until the meringue is glossy with medium peaks. Beat in the vanilla and almond extract.
Fold in the flour
- Gently fold the sifted flour mixture into the egg whites in several additions with a large flexible spatula, using a light hand so you don’t deflate the batter.
Fill the pan, release air pockets
- Spoon the batter into the un-greased angel food cake pan. Smooth the top. Run a thin table knife through the batter and around the inner and outer edges to release large air pockets. A few small holes are normal with angel food cake. Smooth top again if needed.
Bake the cake
- Bake until the cake is golden, dry on top, and springs back when lightly touched, about 35–45 minutes.
Cool upside down
- Immediately invert the pan and cool completely upside down. Use the pan’s feet, or place the center tube over a sturdy bottle or funnel. Cooling upside down helps the cake maintain its height and airy texture. Plan on 2-3 hours for total cooling.
Remove from the pan
- Once completely cool, run a thin knife around the inside outer edge of the cake and center tube. Lift cake out of the pan by the center tube. With a long spatula or long thin knife, separate the cake from the bottom of the pan. Slice with a serrated knife. A tomato knife or small bread knife works great. Serve topped with lightly sweetened whipped cream and berries if desired.
Notes
Mixer note – This is a large-volume batter made with 12 egg whites. A stand mixer with at least a 5-quart bowl is strongly recommended; a 6-quart bowl is ideal. A hand mixer can work only if you have a very large, deep bowl, but it will take longer and be harder to manage.
Egg white note – Twelve large egg whites are usually about 1½ cups, or roughly 360 grams. Since egg sizes vary, measuring the whites gives the most consistent result.
Serve with lightly sweetened whipped cream flavored with a little vanilla extract, and fresh berries. lemon curd is good too.
Nutrition
Calories: 161kcal | Carbohydrates: 40g | Protein: 1g | Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 59mg | Potassium: 76mg | Fiber: 1g | Sugar: 30g | Calcium: 7mg | Iron: 0.4mg