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!
¾cupgluten free all purpose flourI use King Arthur Gluten Free Measure for Measure
¼cupcornstarch
¾cuppowdered sugarconfectioner's sugar
12egg whitefrom large eggs
1½ teaspoonscream of tartar
¼teaspoonsalt
2teaspoonsvanilla extract
¼teaspoonsalmond extractdo not omit this!
1cupgranulated 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 ¼ 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