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Gluten-Free Angel Food Cake

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Gluten-Free Angel Food Cake

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Gluten-Free Angel Food Cake Recipe Gluten-Free Angel Food Cake Recipe

This high-rising, flavorful cake is perfect topped with strawberries and whipped cream. It’s so tender and light, no one will suspect it’s gluten-free!

At a glance

Prep
Bake
Total
Yield
10″ cake, 12 to 16 servings

Nutrition information

Ingredients

  • 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or ¾ cup + 2 tablespoons brown rice flour blend*
  • 3/4 cup Baker’s Special Sugar** or superfine sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
  • 1/4 teaspoon salt
  • 1 ½ teaspoons cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract or Fiori di Sicilia, optional
  • 3/4 cup + 2 tablespoons Baker’s Special Sugar** or superfine sugar
  • **Can you substitute regular granulated sugar? Yes; it’ll take much longer for the egg whites to attain their require volume, and the cake’s texture won’t be as fine. See tip at right for more information.

  • 4 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 5 3/4 ounces Baker’s Special Sugar** or superfine sugar
  • 1 1/4 ounces cornstarch
  • 12 to 13 ounces egg whites
  • 1/4 teaspoon salt
  • 1 ½ teaspoons cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract or Fiori di Sicilia, optional
  • 6 1/2 ounces Baker’s Special Sugar** or superfine sugar
  • **Can you substitute regular granulated sugar? Yes; it’ll take much longer for the egg whites to attain their require volume, and the cake’s texture won’t be as fine. See tip at right for more information.

  • 120g King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 163g Baker’s Special Sugar** or superfine sugar
  • 35g cornstarch
  • 340 to 369g egg whites
  • 1/4 teaspoon salt
  • 1 ½ teaspoons cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract or Fiori di Sicilia, optional
  • 184g Baker’s Special Sugar** or superfine sugar
  • **Can you substitute regular granulated sugar? Yes; it’ll take much longer for the egg whites to attain their require volume, and the cake’s texture won’t be as fine. See tip at right for more information.

Instructions

  1. Preheat the oven to 350°F and place the oven rack in its lowest position.
  2. Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.
  3. In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
  4. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
  5. Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
  6. Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated.
  7. Spoon the batter into an ungreased 10″ round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
  8. Bake the cake until it’s a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
  9. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
  10. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
  11. Cut the cake with a serrated knife or angel food cake comb. If it’s difficult to cut, wet the knife and wipe it clean between slices.
  12. Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.
  13. Yield: one 10″ cake, about 12 to 16 servings.
  14. *Make your own blend

    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).

  15. Daffodil Cake: Make the cake batter as directed above, reserving 5 of the egg yolks. In a separate bowl, beat the yolks until light yellow and thick, about 3 minutes. Add 2 tablespoons Baker’s Special or superfine sugar, and beat for 2 minutes. Fold in 2 teaspoons lemon zest.

    Fold the yolk mixture into half the white batter. Spoon the white and yellow batters alternately into the pan. Gently pass a thin spatula or knife through the batter in the pan to create a marbled effect. Bake as directed above. Serve with lemon curd and whipped cream.

Nutrition Information

  • Serving Size1 slice (52g)
  • Servings Per Batch16
Amount Per Serving:
  • Calories120
  • Calories from Fat0
  • Total Fat0g
  • Saturated Fat0g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium75mg
  • Total Carbohydrate27g
  • Dietary Fiber0g
  • Sugars19g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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