Gluten-Free Angel Food Cake Header
Gluten-Free Angel Food Cake Header

Gluten-Free Angel Food Cake

February 12, 2018

I had no idea how easy angel food cake was to make until I decided to try my hand at making one. I used the ratios outlined by Michael Ruhlman in Ratio and voila, I had a beautiful, tasty and sweet gluten-free angel food cake. This recipe has been tested with Bob's Red Mill 1-to-1 gluten-free flour blend (the one in the blue bag). If you use another flour, you do so at your own risk. I know the results are steller with Bob's Red Mill's 1-to-1 gluten-free flour blend.

  • Prep: 20 mins
  • Cook: 40 mins
  • 20 mins

    40 mins

    1 hr

  • Yields: About 12 pieces

Ingredients

12 ounces egg whites (about 10 large eggs)

12 ounces sugar (about 3/4 cup) - divided

4 ounces of Bob's Red Mill 1-to-1 gluten-free flour blend (about 2/3 cup)

Pinch of Kosher salt (about 1/2 tsp.)

1/2 tsp. cream of tartar

1 Tbsp. fresh squeezed lemon juice

1 tsp. vanilla extract

Directions

Preheat oven to 350 degrees F.

Sift together half of the sugar (6 ounces) and flour, set aside.

Add egg whites to a large bowl attached to your standing mixer. Mix on medium speed for 1 minute.

Add to egg whites salt, cream of tartar, lemon juice and vanilla. Mix for another minute on medium high speed, then slowly sprinkle in remaining sugar (6 ounces) and mix for another 1-2 minutes until egg whites are bright white in color, mixture is still pourable, and weak peaks are formed. Do not overmix.

Using a spatula, slowly and gently fold in part of the sifted flour-sugar mixture, working in batches until all of the flour mixture is incorporated.

Pour mixture into a 9" or 10" inch non-stick angel food cake pan. (Alternatively, you can use a springform pan with a glass inserted in the center to create the hole in the center shape)

Add cake to oven and bake for 35-45 minutes until a toothpick inserted into the center comes out clean.

Remove cake from oven and allow it to cool in pan for 5 minutes before flipping it onto a cooling rack or serving dish. Allow it to cool for at least another 90 minutes in the inverted position before removing it from the pan. Do not force cake out of pan, just let is slowly detach from the pan as it cools. Once cooled, you can gently help it detach from the pan if it hasn't already.

Enjoy your angel food cake with strawberries and whipped cream.

Yields one 9" cake

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