Gluten-Free Angel Food Cake is a light, airy dessert that’s perfect for those looking for a gluten-free option without sacrificing texture or flavor. Made primarily with whipped egg whites and sugar, this cake has a delicate crumb and a melt-in-your-mouth feel. The lack of gluten is hardly noticeable, thanks to the fluffy texture and the sweetness of the cake, which pairs beautifully with fresh berries, whipped cream, or a dusting of powdered sugar. This cake is not only ideal for special occasions but also serves as a guilt-free indulgence for those who want something light and satisfying.
Ingredients
- 1 cup gluten-free all-purpose flour (or gluten-free cake flour)
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Make sure you have an ungreased 10-inch tube pan ready.
- Sift the dry ingredients: In a small bowl, sift together the gluten-free flour and 1/2 cup of sugar. Set aside.
- Whip the egg whites: In a large mixing bowl, beat the egg whites on medium speed until they become frothy. Add the salt and cream of tartar, and continue beating until soft peaks form.
- Add the sugar gradually: Slowly add the remaining 1 cup of sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Beat until stiff peaks form and the egg whites are glossy.
- Add flavoring: Gently fold in the vanilla extract and almond extract (if using).
- Incorporate the dry ingredients: Gradually sift the flour mixture over the whipped egg whites in small batches, folding gently after each addition. Be careful not to deflate the batter.
- Bake the cake: Pour the batter into the ungreased tube pan, and smooth the top with a spatula. Bake for 35-40 minutes, or until the cake is golden brown and springs back when touched.
- Cool the cake: Invert the pan immediately after removing it from the oven, and let the cake cool completely upside down. This helps maintain its airy structure.
- Serve: Once the cake is fully cooled, gently run a knife around the edges to release it from the pan. Serve with fresh berries, whipped cream, or a drizzle of fruit sauce.
This Gluten-Free Angel Food Cake is a heavenly dessert that’s perfect for any occasion, with its light, fluffy texture and subtle sweetness making it a delightful treat!
