Easy Gluten Free Angel Food Cake
Ingredients
- 1 ckim's all purpose gluten free flour blend
- ¼ ccornstarch
- 1 ½ cgranulated sugar
- 1 ½ ccold egg whites)
(straight from the fridge
- 1 ½ tspcream of tartar
- ¼ tspfine salt
- 1 tbspvanilla bean paste or pure vanilla extract
- ½ tspalmond extract
Directions
- 1
Preheat the oven to 350°. Have your tube pan ready (UNgreased).
- 2
Sift the flour blend and the cornstarch together and set aside.
- 3
Pour sugar into the bowl of a stand mixer. Add egg whites and whisk on low until the egg whites are broken up and combined with the sugar, one minute. Increase speed to medium (4 on the Kitchenaid stand mixer) and whip for 3 minutes.
- 4
Add cream of tartar, pure vanilla extract (or vanilla bean paste) and almond extract. Increase speed to high (8 on a Kitchenaid) and whip egg whites until soft peaks form, 2-4 minutes. When ready, the egg whites will pile up on top, but the peaks will droop over and not stand straight up.
- 5
Dump the flour mixture on top of the egg whites and gently fold in using a silicone spatula until no streaks of flour remain.
- 6
Pour batter into ungreased tube pan. Run butter knife through batter to release any large air bubbles.
- 7
Bake at 350° F for 45-50 minutes, or until a long skewer inserted into center comes out clean OR the cake registers 206° F on an instant read thermometer.
- 8
Remove the cake from the oven and immediately tip the pan over onto its "feet" or rest it upside down on the neck of a bottle. Keep the cake upside down until completely cool.
- 9
Remove the cake from the pan by running a butter knife around the outside and along the inside tube and lifting up on the inside tube to release the cake from the sides. Run the knife along the bottom to release the cake from the bottom. To serve, use a serrated knife to gently saw through each piece (so the cake won't compress).
- 10
Cake will keep at room temperature for 4-5 days, well covered.
Easy Gluten Free Angel Food Cake
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Based on 9 ratings
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About this Recipe
Dreaming of a cloud-like angel food cake, but need it to be gloriously gluten-free? This Easy Gluten Free Angel Food Cake recipe breaks all the rules you thought you knew about baking this delicate dessert from scratch. Get ready to impress yourself and your guests with a cake that's lighter than air and utterly delicious.
What makes this recipe truly special is its focus on simplicity and a reliable gluten-free result. Many home bakers shy away from angel food cake, believing it to be a high-stakes endeavor. However, this version demystifies the process, proving that a towering, delicate, and naturally gluten-free cake is well within your reach.
When you slice into this angel food cake, you can expect an ethereal experience. Each bite is incredibly light, with a tender, springy crumb that practically melts in your mouth. The cake boasts a subtle sweetness, perfectly balanced by the fragrant notes of vanilla and almond. It's a dessert that feels celebratory yet isn't overly heavy, making it an ideal finish to any meal. This recipe is crafted to bring you success, ensuring a beautifully risen cake every time.
Customization is simple with this recipe. While vanilla bean paste offers a rich, visible speckle and intense vanilla flavor, you can easily use pure vanilla extract for a similar aromatic profile. The almond extract adds a delightful depth; feel free to adjust the amount to your liking or omit it entirely if you prefer a pure vanilla experience or have nut allergies. The specific gluten-free flour blend is key to the texture, so stick with what's recommended for best results.
This Easy Gluten Free Angel Food Cake is a showstopper perfect for any occasion, from a casual Sunday dinner to a special holiday gathering. Serve it simply with fresh berries, a light fruit compote, or a dusting of powdered sugar for an elegant presentation.