Description
This gluten free angel food cake recipe creates a soft, airy, and golden dessert with whipped egg whites, light flour blends, and no gluten. A tender, classic treat made with care.
Ingredients
1 cup gluten free flour blend (or ¾ cup rice flour + ¼ cup cornstarch)
1¼ cups superfine sugar (divided)
12 large egg whites (room temperature)
1½ tsp cream of tartar
¼ tsp salt
1½ tsp vanilla extract
½ tsp almond extract (optional)
Instructions
1. Preheat oven to 325°F (163°C) and use an ungreased 10-inch tube pan.
2. Sift gluten free flour and ½ of the sugar together twice.
3. In a large mixing bowl, beat egg whites with cream of tartar and salt until soft peaks form.
4. Slowly add the remaining sugar while beating on high until stiff, glossy peaks form.
5. Gently fold in vanilla and almond extracts with a rubber spatula.
6. Fold in dry ingredients in three additions, taking care not to deflate the batter.
7. Pour batter into the tube pan and smooth the top evenly.
8. Bake for 40–45 minutes until golden and top springs back lightly.
9. Invert pan and let cool upside down completely before removing.
10. Run a thin knife around the pan edges, release, slice, and serve.
Notes
Only use finely ground, sifted almond flour for best results (optional).
Do not grease the pan—this allows the cake to rise properly.
To slice, use a serrated knife in a gentle sawing motion.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 17g
- Sodium: 85mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg