We were running low on flour but wanted something for dessert. Luckily we have lots of eggs, so I thought I’d give angel food cake a try because it uses lots of egg whites and very little flour. I’ve never made angel food cake before, gluten free or otherwise. I think it turned out pretty well for a first attempt.
Recipes that call for beaten egg whites used to be intimidating to me. Seeing how easily my Sunbeam stand mixer handles the task took the fear out of it. It doesn’t have a whisk, only beater and bread hook attachments, so I wasn’t sure if it would work. It is possible to whip egg whites by hand or with an electric hand mixer, but a stand mixer makes it so. much. easier.
Since the egg whites provide most of the structure in an angel food cake, it makes it a good candidate to make gluten free. It was slightly denser than other angel food cakes I’ve eaten. I’m not sure if that’s due to using gluten free flour or if I over mixed it. Even so, it was still light and fluffy.
I don’t have a proper angel food tube pan, so I improvised with a bundt pan. That made it a little harder to get out, but not impossible. I’m always nervous any time a recipe calls for an ungreased pan. It’s important for angel food, though, otherwise you risk it falling as it cools.
To use the left over egg yolks, puddings are another dessert option. You could also try egg coffee or mix with whole eggs in scrambled eggs.
Gluten Free Angel Food Cake Recipe
Gluten Free Angel Food Cake
- Angel Food Tube Pan or Bundt Pan
- Electric Mixer
- 0.88 cups 1 to 1 gluten free all purpose flour 0.88 cups is equal to 1 cup minus 2 tablespoons. I like Bob's Red Mill or Krusteaz brand 1 to 1 gluten free flour.
- 1.5 cups sugar, divided in half
- 12 egg whites
- 1.5 tsp cream of tartar
- 0.25 tsp salt
- 1.5 tsp vanilla
- Sift flour with 3/4 cup of sugar. Set aside.
- Beat egg whites, cream of tartar, salt and vanilla until stiff enough to form soft peaks. I lift the beaters and look at the little mounds that form. For soft peaks, they should stand up with just the tops of the peaks folding over, kind of like the top of a soft-serve ice cream cone.
- Add the remaining 3/4 cup of sugar a little at a time while continuing to beat until stiff peaks form. For stiff peaks, the peaks should be standing up completely.
- Sift about 1/4 cup of the flour mixture over the egg whites and gently fold in. Repeat about four more times until all the flour mixture is added, folding in each addition gently.
- Bake in a ungreased 10 inch tube pan (I don't have a tube pan, so I used a bundt pan) and bake at 375 degrees for 35 to 40 minutes.
- Invert cake in pan to cool completely before removing the cake. Some angel food tube pans have feet that allow them to rest inverted (cake side down) without setting it directly on a plate. This prevents steam from forming and making the cake soggy. If your pan doesn't have the feet, invert it on a bottle with the neck of the bottle fitting in the center hole. You can also use four soup or similar cans or cups spaced so that the rim of the pan rests on the cans/cups.
- Once it has cooled completely, remove from the pan by gently running a thin spatula or knife around the edge of the pan and around the tube, being careful not to cut the cake. Invert over a plate and it should come out. If you used a bundt pan like I did, it may take a few tries and possibly gently pulling the cake away from the sides of the pan.
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Knowing that so many are stuck at home right now needing distractions, I’ve decided to make all of my machine embroidery design files free until April 30. That’s the day my area’s shelter in place order expires. If it is extended, I’ll extend the embroidery design freebies, too. If you make something with one of my designs, I would love to see it.
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