Extra Soft, Fluffy Gluten Free Angel Food Cake

Learn how to make pillowy soft gluten-free angel food cake from scratch. My detailed recipe is full of tips and tricks to help you successfully make the best homemade with a copycat taste and texture. The delicate airy crumb is achieved with specific ingredients and mixing methods — all of which I share below - but are easy enough for a novice baker to pull off with success.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Author Melissa Erdelac

Ingredients

1 ½ cups egg whites (from 10-12 eggs) room temperature
¾ cup (107 g) gluten free all purpose flour I recommend using Cup4Cup GF flour
1 ½ cup (300 g) granulated sugar divided
3 tablespoons (26 g) cornstarch
½ teaspoon salt
1 ½ teaspoon cream of tartar
1 ½ teaspoon vanilla extract
½ teaspoon almond extract or use additional vanilla extract

Instructions

Preheat oven to 350°F. Sift together flour, 3/4 cup sugar, cornstarch, and salt together into a medium bowl. Repeat sifting again for a total of 2 times. Set aside.
¾ cup gluten free all purpose flour, 3 tablespoons cornstarch, ½ teaspoon salt
In a large bowl of a stand mixer fitted with a whisk, or a very large mixing bowl and hand mixer, mix together egg whites, cream of tartar, vanilla extract, and almond extract on medium-low speed until foamy.
1 ½ cups egg whites (from 10-12 eggs), 1 ½ teaspoon cream of tartar, 1 ½ teaspoon vanilla extract, ½ teaspoon almond extract
Increase speed to medium high and gradually mix in remaining 3/4 cup sugar, a couple tablespoons at a time, until stiff glossy peaks form, about 2-3 minutes.
Remove bowl from stand mixer. Add flour mixture, 3 tablespoons at a time, using a rubber spatula to gently fold in each addition.
Spoon batter into an UNGREASED angel food cake tube pan. Smooth top with a rubber spatula. Gently tap pan on counter to release air bubbles. Bake cake on LOWER-MIDDLE rack for 50-55 minutes, or until top is golden brown and cake springs back when pressed.
Invert cake pan on counter, keeping it slightly elevated with the prongs around rim. If there are no prongs, use a bottle or funnel to invert the cake on and allow air to circulate. Let cool completely, at least 2-3 hours. Run a knife around the outer and inner edges to loosen. Turn pan upside down to release cake and transfer cake to a platter.

Notes

Baking Tips and Storage

Leave the tube pan ungreased so the cake can "climb" the sides as it bakes
Sifting the dry ingredients a couple times first is crucial for making the texture airy
Use a very large bowl for the egg whites, at least 5 quarts. You will need plenty of room for the egg whites to volumize and room to fold in the flour mixture.
Separate the egg whites while they are cold, but then let the come to room temperature before mixing. This is how to achieve voluminous, stiff peaks during mixing.
Be sure to bake the cake on the LOWER RACK of the oven so the top doesn't become overly brown before the middle is cooked.
When your cake is done, it will spring back when lightly touched. You should not see any type of indentation left from your finger - if you do, return to the oven to bake a little longer.
Wrap leftover cake securely and leave on the counter up to two days. The cake may also may be frozen up to 3 months.

Nutrition