Gluten Free Angel Food Cake
Learn how to make pillowy soft gluten-free angel food cake from scratch. My detailed guide is full of tips and tricks, a list of tools, and useful FAQs, to help you successfully make the best GF angel food cake ever at home! The delicate texture of this cake is achieved with specific ingredients and mixing methods — all of which I share below!
Servings 10
Calories 178kcal
Equipment
Ingredients
- 1 ½ cups egg whites (from 10-12 eggs), room temperature
- ¾ cup gluten free all purpose flour, I recommend using Cup4Cup GF flour
- 1 ½ cup granulated sugar, divided
- 3 tablespoons 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.
- 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.
- 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Video
Notes
Expert 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 angel food 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, throw it back in 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
Calories: 178kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Sodium: 178mg | Potassium: 134mg | Fiber: 1g | Sugar: 31g | Calcium: 9mg | Iron: 1mg