Gluten Free Angel Food Cake
Angel Food Cake is a summer essential, but when you can’t have gluten, you can’t just run to the grocery store and pick one up. So I’ve come up with a delicious and easy GLUTEN FREE ANGEL FOOD CAKE RECIPE that is sure to satisfy the tastebuds of even your gluten-loving friends and family!
Ingredients
- 3/4 cup gluten free all purpose flour I use King Arthur Gluten Free Measure for Measure
- 1/4 cup cornstarch
- 3/4 cup powdered sugar confectioner's sugar
- 12 egg white from large eggs
- 1½ teaspoons cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 teaspoons almond extract do not omit this!
- 1 cup granulated sugar
Instructions
- Separate egg whites into bowl of stand mixer and then let them sit at room temperature for about 30 minutes
- Preheat oven to 350°F
- Sift flour, cornstarch, and powdered sugar together and set aside. If you don’t have a sifter, you can sift through a fine mesh strainer or pulse the mixture in your food processor for a few seconds
- Using a whisk attachment, beat egg whites on high speed until they start to foam, and then add in salt and cream of tartar (keep the mixer running)
- Add the vanilla and almond extracts while continuing to whip
- Slowly add in the granulated sugar while mixer is still running. Continue to whip until stiff peaks form (the whole whipping process takes about 12 minutes)
- Slowly fold in the dry ingredients you had set aside about 1/4 cup at a time using a rubber spatula. Be sure to do this slowly and carefully so you don’t deflate the egg whites
- Scoop mixture into ungreased bundt pan and bake at 350°F for about 35-45 minutes, until lightly golden
- Place pan face down on cooling rack after pulling it out of oven and allow it to cool completely before running a knife along the edges and removing the cake
- Serve with fresh whipped cream and berries!