Angel Food Cake (Gluten Free)
So perfect, you’ll think it was made by angels.
Angel food cake may be the one dessert I just can’t say no to. It’s light, airy, goes great with fruit, ice cream, and anything else you could think to put on top.
I’ve yet to try this recipe with standard all-purpose flour, and I’ll be hard pressed to do so when it comes out so delicious gluten-free. I can tell you I’ve made this for strawberry shortcake and lemon trifle topped with toasted meringue, and both were delicious crowd pleasers that didn’t last long.
Up next? Who knows, but I guarantee the cake will be heavenly.—CFG
Ingredients
1 1/2 cups egg whites (from 10-11 large eggs or a container of egg whites)
3/4 cup gluten-free all purpose flour
1/4 cup cornstarch
3/4 cup powdered sugar
3/4 cup + 2 tablespoons berry sugar
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 tablespoon vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 350°F.
Measure out 1 1/2 cups of egg whites and allow them to sit at room temperature for at least 30 minutes.
In a medium-sized mixing bowl, mix together 3/4 cup of gluten-free all purpose flour, 1/4 cup of cornstarch, and 3/4 cup of powdered sugar. Set aside.
In the bowl of a stand mixer, attach the whisk attachment (or use a hand mixer), then add in the 1 1/2 cups of room temperature egg whites and beat on high speed until the whites start to foam.
Add 1/4 teaspoon of salt and 1 1/2 teaspoons cream of tartar to the mixture and continue whisking on high.
Next, add 1tbsp of vanilla extract and 1/4 tsp of almond extract to the mixture.
With the mixer still running on high, slowly add in 3/4 cup plus 2tbsp of berry sugar, 1 tbsp at a time, until all the sugar is added in and the mixture is glossy with soft peaks. Turn off the mixer.
In a large mixing bowl, slowly fold the egg whites mixture into the flour mixture. Combine the mixture carefully without overworking so the egg whites don’t deflate.
Once the mixture is fully incorporated together, transfer the batter to an ungreased 10-inch angel food cake pan.
Transfer to the oven and bake for 35-40 minutes, until lightly golden.
Remove the cake from the oven and flip the pan upside down onto a wire rack. Cool the cake completely.
Once the pan cools, run a knife around the outer edge of the cake m. Tap the pan on a cutting board until the cake releases.
Cool completely and serve with toppings of your choice .
