Perfect Gluten-Free Angel Food Cake
Angel food cake is a beloved dessert that’s light, airy, and perfect for almost any occasion. The traditional version of this cake is made with egg whites, which give it that fluffy texture, but for those with dietary restrictions or preferences, making it gluten-free is an absolute must. In this recipe, I’ll show you how to make the best Gluten-Free Angel Food Cake that will be so delicious and light, no one will guess it’s gluten-free!
Ingredients
- 1 ½ cups egg whites (from about 10-11 large eggs)
- ¾ cup gluten-free all-purpose flour (choose a high-quality blend like King Arthur Measure for Measure)
- ¼ cup cornstarch
- ¾ cup powdered sugar
- ¾ cup + 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons cream of tartar
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Prepare Egg WhitesSeparate the egg whites and let them sit at room temperature for at least 30 minutes.
- Process Dry IngredientsIn a food processor, combine the gluten-free flour, cornstarch, and powdered sugar. Process for 30 seconds until smooth, then sift into a bowl and set aside.
- Grind Granulated SugarPulse the granulated sugar in a food processor for about 5-7 pulses to make it finer, then set aside.
- Whip the Egg WhitesIn a stand mixer, add the egg whites, salt, and cream of tartar. Beat on medium speed until soft peaks form. Add vanilla and almond extract, then continue whipping on high speed.
- Add SugarGradually add the granulated sugar in tablespoons, beating until stiff, glossy peaks form.
- Fold in Dry IngredientsGently fold in the dry ingredients 1/4 cup at a time using a rubber spatula. Be careful not to deflate the egg whites.
- Bake the CakePour the batter into an ungreased 10-inch round angel food pan. Bake at 350°F (175°C) for 35-40 minutes or until the cake is lightly golden and a toothpick inserted comes out clean.
- Cool and Release the CakeOnce baked, immediately invert the pan onto a cooling rack. Let the cake cool completely upside down, then carefully remove it from the pan by running a knife around the edges.
Notes
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- Room Temperature Egg Whites: For the best texture, allow the egg whites to sit at room temperature for at least 30 minutes before whipping.
- Using a Tube Pan: It’s essential to use an ungreased 10-inch tube pan to ensure the cake rises properly.
- Gentle Folding: Be very gentle when folding the dry ingredients into the egg whites to maintain the cake’s fluffiness.