Gluten-Free Angel Food Cake
This gluten-free angel food cake tastes exactly like you remember angel food cake tasting, light airy, and oh-so-delicious! Enjoy it for all your summer parties or just because you feel like it.
Servings: 8 servings
Calories: 231kcal
Equipment
- 1 9" angel food cake pan see notes
- 1 standing or handheld mixer with whisk attachment
Ingredients
Step #1
- 12 ounces egg whites about 10 large eggs
Step #2
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 tbsp lemon juice fresh squeezed
- 1 tsp vanilla extract
- 3/4 cup granulated sugar 6 ounces
Step #3
- 4 ounces Bob's Red Mill 1-to-1 gluten-free flour blend This is equivalent to 2/3 cup plus two tablespoons using the "fork, spoon, knife" method. SEE NOTES for tips for correctly measuring flour.
- 3/4 cup granulated sugar 6 ounces
Toppings
- strawberries optional
- whipped cream optional
Instructions
- Preheat the oven to 350º F and have your 9" non-stick angel food cake pan ready. Do NOT grease the pan.
Step #1
- Add 12 ounces of egg whites to a large bowl attached to your standing mixer (or use your hand mixer) using the whisk attachment. Mix the egg whites on medium speed for one minute.
Step #2
- Add the salt, cream of tartar, lemon juice, and vanilla to the egg whites and continue mixing at medium-high speed for another minute.
- Slowly add 3/4 cup of sugar while the mixer is on and mix for another 1-2 minutes until the egg whites form weak peaks and the mixture is pourable. Do not overmix. Stiff peaks will affect the cake's ability to rise. You want weak peaks that are still pourable. Remove the bowl from the mixer.
Step #3
- Slowly sift together the flour and 3/4 cup of sugar directly over the egg white mixture, adding about 1/4 cup of the mixture at a time. Using a spatula, gently fold the flour-sugar mixture into the egg-white mixture until all of the flour is incorporated into the batter. Do not overmix.NOTE: Sifting the flour mixture directly over the top of the meringue and gently incorporating/folding in the flour will decrease the risk of the cake deflating when baked.
Step #4
- Pour the mixture into the angel food cake pan. Again, do NOT grease the pan.
- Add the cake to the oven and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and immediately invert it onto a cooling rack. (If you don't invert the cake immediately, it may start to deflate.)The cake will not budge when flipped; rather, as it cools, it will slowly move down the pan. Allow the cake to cool for 2+ hours in the inverted position before lightly pressing the detachable centerpiece down to wiggle it from the pan. Be gentle. Before removing the top piece of the pan from the cake, use a flat spatula or knife to loosen it gently.
Step #5
- Cut the cake with a serrated knife to ensure you get fluffy pieces. The cake is very airy and delicate and will flatten if you cut it too agressively. Gently cut each piece with a serrated knife using a back-and-forth motion.
- Serve with fresh strawberries and whipped cream. Enjoy!
Notes
Pan: I highly recommend investing in an angel food cake pan. An angel food cake pan is a large bundt-like pan with a detachable bottom and a hole in the center. You could also use a large springform pan with an oven-safe glass inserted in the center. See my full article for why an angel food cake pan is a wise investment.
Measuring Flour: How you measure flour makes a big difference in the results. Four ounces of flour is equivalent to 2/3 cup plus two tablespoons using the "fork, spoon, knife" method. The method goes as follows: Mix the flour with a fork, then spoon it into a measuring cup, and then level it off with a knife. Measuring by weight is the most accurate, but if you don't have a scale, use the "fork, spoon, knife" method for the best results.
Eggs: You'll get better results when you use egg whites from actual eggs vs. store-bought egg whites from a carton.
Whipping Tips: The egg whites should be whipped to perfection. Over-whipping or under-whipping could affect the rise of the cake. Whip the egg whites over medium speed until you achieve weak peaks that are still pourable. The cake's ability to rise will be impacted if the peaks are too stiff.
Do NOT grease the pan. Greasing the pan will cause the cake to fall out of the pan too quickly when inverted to cool. It will immediately inflate, and you won't have a light, airy cake. You also want to allow the cake to rise (in the oven) by crawling up the sides of the pan, which it can't do if you grease the pan.
Note: Nutrition values were calculated without strawberries and whipped cream.
Nutrition
Calories: 231kcal | Carbohydrates: 52g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 104mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg