Description
Heavenly gluten-free angel food cake delivers cloudlike texture without wheat flour. Whipped egg whites and delicate sweetness create a light dessert perfect for those seeking a refined, allergen-friendly treat.
Ingredients
Scale
Main Ingredients:
- 12 large egg whites, cold
- ¾ cup (150 grams) granulated sugar
- ¾ cup (90 grams) powdered sugar
- ¾ cup (90 grams) all-purpose gluten-free flour with xanthan gum (Pillsbury gluten-free)
Stabilizers and Starches:
- ¼ cup (30 grams) cornstarch
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
Flavoring Ingredients:
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
Instructions
- Position the oven rack at the lowest setting and warm the oven to 350°F, ensuring even temperature distribution.
- Thoroughly whisk the cornstarch and gluten-free flour in a compact mixing vessel, setting it aside for later incorporation.
- Utilize an electric mixer to whip egg whites and cream of tartar at medium velocity until a light, airy foam develops.
- Incrementally introduce granulated and powdered sugars while blending at high intensity, simultaneously adding vanilla and almond extracts with a pinch of salt until the meringue transforms into glossy, soft peaks.
- Delicately sprinkle the flour mixture into the meringue, folding gently in quarter-cup increments and mixing at medium speed until completely integrated.
- Transfer the cloud-like batter into an ungreased 10-inch tube pan, smoothing the surface with a flexible spatula and creating a gentle circular motion with a butter knife to eliminate potential air pockets.
- Bake for 30-35 minutes, monitoring until the surface achieves a golden hue and responds with resilience when lightly touched.
- Immediately invert the pan onto a heatproof funnel or bottle, allowing complete cooling for approximately two hours to maintain the cake’s delicate structure.
- After cooling, carefully separate the cake’s edges using a thin knife and gently invert onto a decorative platter, slicing with a serrated knife to preserve its ethereal texture.
- Preserve remaining cake in a sealed container to maintain freshness.
Notes
- Whip egg whites to soft, glossy peaks for the perfect light and airy texture that defines a classic angel food cake.
- Sift gluten-free flour mixture carefully to prevent clumping and ensure a smooth, delicate crumb throughout the cake.
- Use an ungreased tube pan to help the cake climb the sides and rise beautifully, creating maximum volume and height.
- Cool the cake completely upside down to maintain its incredible height and prevent deflation during the cooling process.
- Slice with a serrated knife to preserve the cake’s delicate structure and avoid compressing the tender, cloud-like texture.
- Store in an airtight container at room temperature to keep the cake fresh and moist for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 100
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 0 mg