Gluten Free Angel Food Cake
Light, airy, and irresistibly fluffy, this Gluten Free Angel Food Cake is a show-stopping dessert that no one will guess is made entirely without gluten! Crafted from whipped egg whites, a touch of gluten-free flour, and a hint of vanilla, this cake achieves its signature cloudlike texture with ease. The addition of cornstarch ensures a delicate crumb, while cream of tartar guarantees those egg whites beat to perfect, glossy peaks. Baked to golden perfection and cooled upside down for ultimate height and structure, this cake is naturally fat-free and pairs beautifully with fresh berries, whipped cream, or a dusting of powdered sugar. Whether for a celebration or a sweet weekday indulgence, this cake is a gluten-free twist on a timeless classic. Perfect for special diets and truly delightful for everyone!
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Ingredients
- 12 large Egg whites (room temperature)
- 1.5 cups Granulated sugar
- 0.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 0.25 cups Cornstarch
- 1.5 teaspoons Cream of tartar
- 2 teaspoons Pure vanilla extract
- 0.5 teaspoons Almond extract (optional)
- 0.5 teaspoons Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and ensure your tube pan (angel food cake pan) is clean, dry, and grease-free to ensure the cake batter rises properly.
Step 2
In a medium mixing bowl, sift together the gluten-free all-purpose flour and cornstarch. Set this dry mixture aside for later.
Step 3
In a large mixing bowl or the bowl of a stand mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase the speed to medium-high.
Step 4
Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Beat until stiff peaks form and the meringue is glossy. This may take about 6 to 8 minutes.
Step 5
Gently fold in the vanilla extract and almond extract (if using) using a spatula. Be careful not to deflate the meringue.
Step 6
Sift the dry mixture (flour and cornstarch) over the meringue a little at a time (about 1/4 cup increments). Gently fold it in using a spatula, making sweeping motions to retain the airiness of the batter.
Step 7
Carefully transfer the batter into the ungreased tube pan. Smooth the top with a spatula to ensure even baking. Run a knife or skewer through the batter to remove any large air pockets.
Step 8
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Immediately invert the tube pan onto its feet or over a bottle to cool completely. Let the cake cool upside down to retain its structure and prevent collapsing.
Step 10
Once cooled, run a knife around the edges of the pan to loosen the cake. Carefully remove the center tube and repeat the process to release the bottom of the cake. Place on a serving platter.
Step 11
Slice with a serrated knife and serve plain, or top with fresh berries, whipped cream, or a dusting of powdered sugar as desired!
Nutrition Facts
| Serving size | 792.8 grams (792.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1678 |
| Total Fat 1.80g | 2% |
| Saturated Fat 0.00g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1848mg | 80% |
| Total Carbohydrate 366.90g | 133% |
| Dietary Fiber 1.70g | 6% |
| Total Sugars 303.20g | |
| Protein 46.40g | 93% |
| Vitamin D 0IU | 0% |
| Calcium 35mg | 3% |
| Iron 2mg | 12% |
| Potassium 1421mg | 30% |
Source of Calories