Perfect Gluten-Free Angel Food Cake
Gluten-Free Angel Food Cake! The best-tasting angel food cake you'll ever eat. Light, fluffy and perfect for your favorite desserts. Nobody will ever guess it's gluten-free!Hundreds of reviewers agree this is the most delicious gluten-free angel food cake recipe around! This tried-and-true recipe was originally published in 2013 and is one my #1 recipes today.
Ingredients
- 1 ½ cupsegg whites (from 10-11 large eggs)
- ¾ cupgluten-free all purpose flour
- ¼ cupcornstarch
- ¾ cuppowdered sugar
- ¾ cup+ 2 tablespoons granulated sugar
- ¼ teaspoonsalt
- 1 ½ teaspoonscream of tartar
- 1 tablespoonvanilla
- ¼ teaspoonalmond extract
Directions
- 1
Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.
- 2
Preheat the oven to 350°F. In the bowl of a food processor or blender, process the gluten-free flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Pour into a bowl and set aside.
- 3
Add the granulated sugar to the food processor or blender and pulse 5-7 times. You don’t want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
- 4
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the egg whites on high speed until starting to foam, then add the salt and cream of tartar.
- 5
Add the vanilla extract and almond extract and continue whipping on high speed.
- 6
With the mixer running on high, slowly add the granulated sugar, 1 tablespoon at a time, until all the sugar is added and the mixture is glossy with soft peaks.
- 7
Using a rubber spatula, slowly fold in the flour mixture, ⅓ at a time. Do this carefully and slowly so you don’t deflate the egg whites. (This is the key to a good angel food cake.) Scoop into an ungreased 10-inch round pan.
- 8
Bake for 35-40 minutes, until lightly golden.
- 9
Remove the cake from the oven and immediately flip the cake upside down onto a wire rack. Cool the cake completely.
- 10
Once cooled, run a thin knife around the edge of the cake and gently tap the pan on the counter until the cake releases. Slice with a sharp serrated knife and serve.