Gluten Free Angel Food Cake
Angel Food Cake Temptations:
Imagine that the fluffiest clouds and powdered sugar had a baby, then you would have an idea of how light and airy this incredible gluten free angel food cake is. Once it cooled it quietly begged me to try a morsel or two. Guests were coming to dinner but the temptation to not share was real. In an attempt to quiet the lure I placed a cake dome atop the cake and counted the hours until the doorbell rang.
Give Us The Angel Food Cake!
Undoubtedly, I wasn’t the only one falling prey to the cake. The children sensed it too and they asked if we could have dessert for dinner. To their dismay and mine dinner commenced as the minutes leisurely ticked by. Dessert was served and the once lively table was silenced and bewitched by the incredible tenderness of the cake, the sweetness of the macerated strawberries all while being kissed with dollops of homemade whip cream. Only crumbs remain where this glorious cake once stood…. In other words you need to make this cake, right this minute in fact. You are welcome!
Cooking Time: 35 mins
Cooking Temp: 350 degrees
Ingredients:
7 egg whites
½ c powdered sugar
¾ c granulated sugar
1 c gluten free flour ( I highly recommend using King Arthur’s Gluten Free 1 for 1 Flour)
1 ¼ t cream of tartar
1 t vanilla
½ t almond extract
¼ t salt
Steps:
- First, preheat the oven to 350 degrees and prepare a non-stick angel food cake pan. I recommend using a silicone bundt pan. Very important note, do not use any non-stick cooking spray as it will cause the air in the batter to fall.
- Next, in the bowl of a stand mixer fitted with a whisk, beat the cream of tartar, vanilla, almond, and egg whites together on medium speed. About 3 minutes, or until stiff peaks form
- Add ¼ cup at a time the sugar on high speed.
- Fold in the flour mixture gradually, the batter will be smooth and somewhat shiny
- Pour into the ungreased pan, if using a silicone pan place on top of a metal baking sheet for extra support.
- Bake 35 minutes
- Finally remove from the oven and allow to cool completely before removing, carefully remove the silicone pan. The cake may be shallower than the size of the cake. Try to roll back the extra part of the pan and use a plate to turn the cake out.
To ensure that your cake turns out just right it is important to have the best pan especially when it comes to gluten free baking. I love this silicone bundt pan, is washes up easily and turns out cakes I am proud of.
-Patience
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