Gluten-Free Angel Food Cake Recipe
Introduction: Enjoy the light and airy goodness of angel food cake without the gluten with this simple and delicious Gluten Free Angel Food Cake Recipe. Made with a
blend of gluten-free flours and whipped egg whites,
this cake is perfect for those with gluten sensitivities or anyone looking for a lighter dessert option. Whether you’re serving it with fresh berries and whipped cream or topping it with a luscious glaze, this gluten-free angel food cake is sure to be a hit at any gathering.
Gluten Free Angel Food Cake Recipe Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Gluten Free Angel Food Cake Recipe Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Ensure your oven rack is in the lower third of the oven.
- Prepare Pan: In a 10-inch angel food cake pan, do not grease or flour the pan.
- Sift Dry Ingredients: In a large bowl, sift together the gluten-free all-purpose flour, cornstarch, and 3/4 cup of granulated sugar. Set aside.
- Whip Egg Whites: In a separate large bowl, using a hand mixer or a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy. Add the cream of tartar, vanilla extract, and salt, and continue to beat on medium speed until soft peaks form.
- Gradually Add Sugar: Gradually add the remaining 3/4 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites on medium speed. Beat until stiff, glossy peaks form. Be careful not to overbeat.
- Fold in Dry Ingredients: Using a rubber spatula, gently fold the sifted dry ingredients into the whipped egg whites, about 1/2 cup at a time, until fully incorporated. Be careful not to deflate the egg whites.
- Transfer Batter to Pan: Gently spoon the batter into the ungreased angel food cake pan, smoothing the top with the spatula.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
- Invert and Cool: Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely upside down in the pan, for at least 1 hour, to prevent it from collapsing.
- Remove Cake: Once the cake has cooled completely, run a thin knife or offset spatula around the edges of the pan to loosen the cake. Carefully remove the cake from the pan by gently tapping the bottom of the pan. Transfer the cake to a serving plate.
- Serve: Slice the gluten-free angel food cake with a serrated knife and serve with your favorite toppings, such as whipped cream and fresh berries.
Gluten Free Angel Food Cake Recipe Tips:
- Ensure your mixing bowl and beaters are clean and completely grease-free before whipping the egg whites, as any grease can prevent the egg whites from properly whipping.
- Use room temperature egg whites for best results, as they whip up to a greater volume than cold egg whites.
- Do not use a nonstick angel food cake pan, as the cake needs to cling to the sides of the pan to rise properly.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Conclusion: Indulge in the delicate texture and heavenly flavor of angel food cake with this gluten-free version that’s perfect for anyone following a Gluten Free Angel Food Cake Recipe.
With its light and airy crumb, this gluten-free angel food cake is a delightful treat that’s sure to please everyone, whether they’re gluten-sensitive or not. Enjoy it on its own or dressed up with your favorite toppings for a delightful dessert experience.
