Gluten-Free Angel Food Cake: Heavenly Recipe
Hey y’all! If you’ve been searching for the perfect gluten-free dessert to wow your friends and family, look no further. This Gluten-Free Angel Food Cake is a heavenly treat with its light, airy texture and sweet, delicate flavor, making it perfect for birthdays, holidays, or just because! Let’s get cooking!
Why You’ll Love This
- This cake is incredibly light and fluffy, making it a guilt-free indulgence.
- It’s perfect for anyone with gluten sensitivities but loved by all.
- The sweet vanilla aroma is irresistible.
- You only need a few simple ingredients to create this masterpiece.
- This cake pairs beautifully with fresh fruits and whipped cream.
Ingredients
- 12 large egg whites, room temperature
- 1 1/4 cups powdered sugar
- 1 cup gluten-free all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
Directions
Preheat the Oven
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and ungreased.
Prepare the Dry Ingredients
In a medium bowl, sift together the powdered sugar and gluten-free flour. Set aside.
Beat the Egg Whites
In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.
Add Flavors
Gradually add the vanilla and almond extracts (if using). Continue to beat until stiff peaks form.
Combine and Fold
Gradually fold the dry ingredients into the egg whites, about 1/4 cup at a time, using a spatula.
Bake the Cake
Pour the batter into the ungreased tube pan. Bake for 35-40 minutes until the top is golden brown and springs back when touched.
Cool the Cake
Invert the pan and allow the cake to cool completely before removing.
Notes
- Make sure no egg yolks get into the whites to ensure proper volume. Learn more about beating egg whites.
- Cool the cake upside down to prevent it from collapsing.
- Using a tube pan is crucial for the cake to rise properly.
Variations
- Lemon Angel Food Cake: Add 1 tablespoon of lemon zest for a citrusy twist.
- Chocolate Angel Food Cake: Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey flavor.
- Cinnamon Spice Angel Food Cake: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg for a spicy kick.
Required Equipment
- Electric mixer
- Tube pan
- Spatula
- Sifter
Storage Instructions
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually, wrapped in plastic wrap, for up to 2 months.
Suggested Pairings
- Fresh berries
- Whipped cream
- Fruit compote
Pro Tips
- Do not open the oven door while baking to ensure the cake rises properly.
- Gently fold the flour mixture to maintain the batter’s airiness. Learn the folding technique.
- Use room temperature egg whites for better volume.
FAQ
What can I use if I don’t have a tube pan?
A Bundt pan can work in a pinch, though it may affect the texture slightly.
Can I use regular flour instead of gluten-free?
Yes, but it will no longer be gluten-free, and you may need to adjust the liquid ratio.
Why did my cake collapse?
This can happen if the batter wasn’t beaten enough or if the cake was cooled right-side up.
