Discover the joy of a perfectly light and airy Gluten-Free Angel Food Cake, a truly delightful dessert that proves you don’t need gluten to achieve ethereal texture. This recipe is your key to unlocking a cloud-like treat, perfect for any occasion, proving that gluten-free baking can be just as spectacular.
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Key Ingredients for Gluten-Free Angel Food Cake:
- 1 ½ cups (180g) gluten-free all-purpose flour blend (ensure it contains xanthan gum or add ¼ teaspoon if it doesn’t)
- 1 ½ cups (300g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional, for enhanced flavor)
How to Make Gluten-Free Angel Food Cake:
Making this Gluten-Free Angel Food Cake is surprisingly straightforward, resulting in a dessert that’s incredibly light, airy, and satisfying. Its simplicity lies in the careful whipping of egg whites to create that signature fluffy texture, complemented by a delicate sweetness. You’ll be amazed at how quickly this beautiful cake comes together. Preparation time is approximately 20 minutes, with an additional 35-40 minutes of baking time.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Ensure you have an ungreased 10-inch angel food cake pan or tube pan. Do not grease the pan, as the batter needs to cling to the sides to achieve its height. You can line the bottom with parchment paper if desired, but leave the sides completely bare.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour blend and ½ cup (100g) of the granulated sugar. Set aside. This ensures the flour is evenly distributed, preventing clumps later on.
- Whip the Egg Whites: In a large, clean, and dry bowl (metal or glass is ideal), combine the room temperature egg whites, cream of tartar, and salt. Begin whipping the egg whites on medium speed with an electric mixer. Gradually increase the speed to medium-high as they start to foam.
- Whip to Soft Peaks: Continue whipping until the egg whites form soft peaks. This means when you lift the whisk, the peaks will curl over slightly. Be careful not to over-whip at this stage.
- Gradually Add Sugar: With the mixer still running on medium-high speed, begin to add the remaining 1 cup (200g) of granulated sugar, about 1-2 tablespoons at a time. Allow each addition to incorporate before adding more. This slow and steady addition is crucial for creating a stable and voluminous meringue.
- Whip to Stiff, Glossy Peaks: Continue whipping until the mixture forms stiff, glossy peaks. When you lift the whisk, the peaks should stand straight up without bending. The meringue should be smooth and shiny.
- Add Flavorings: Gently fold in the vanilla extract and almond extract (if using) into the stiff meringue using a rubber spatula. Be careful not to deflate the airy mixture too much.
- Incorporate Dry Ingredients: Sift about one-third of the dry ingredient mixture over the meringue. Gently fold it in using the rubber spatula, using an up-and-over motion, until just combined. Be very careful not to overmix and deflate the meringue. Repeat this process with the remaining dry ingredients, sifting and folding in two more additions until no streaks of dry ingredients remain. The batter should be light and airy.
- Pour into Pan: Gently pour the batter into the ungreased angel food cake pan. Run a knife or skewer through the batter a few times to release any large air bubbles. This also helps to create an even texture.
- Bake the Cake: Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. A wooden skewer inserted into the center should come out clean. Do not open the oven door during the first 30 minutes of baking.
- Cool the Cake Upside Down: Immediately after removing the cake from the oven, invert the pan by placing it upside down over the neck of a bottle (a wine bottle works well) or by using the pan’s built-in legs if it has them. This is a critical step for angel food cake to prevent it from collapsing as it cools. Allow the cake to cool completely upside down, for at least 1.5 to 2 hours.
- Remove from Pan: Once the cake is completely cool, carefully run a thin knife or offset spatula around the edges of the pan and around the center tube to loosen the cake. Gently invert the pan and remove the cake.
Why You’ll Love This Gluten-Free Angel Food Cake:
You’ll adore this Gluten-Free Angel Food Cake for its incredible lightness and delicate, moist crumb – it’s a true testament to gluten-free baking perfection. Unlike denser gluten-free cakes, this recipe captures the airy, ethereal quality that defines classic angel food cake, making it feel like a special occasion treat. Plus, the subtle sweetness and tender texture are a dream, especially when paired with fresh berries or a light dusting of powdered sugar, delivering a flavor experience that rivals any traditional bakery.
Making this cake at home is surprisingly budget-friendly, offering a touch of elegance without the hefty price tag of pre-made gluten-free desserts. Imagine impressing your guests with this beautiful creation, knowing you achieved such a spectacular result from scratch. It’s the perfect canvas for vibrant fruit compotes, a dollop of whipped cream, or even a light lemon glaze, transforming it into a sophisticated dessert with minimal effort. Forget the store-bought versions and embrace the joy of creating this cloud-like masterpiece in your own kitchen.
Storing and Reheating Tips:
- Storage: Allow the Gluten-Free Angel Food Cake to cool completely upside down before attempting to store it. Once cooled, wrap the cake tightly in plastic wrap to prevent it from drying out. You can also place the wrapped cake in an airtight container.
- Refrigeration: Store the wrapped cake in the refrigerator for up to 3-4 days. Keep in mind that refrigeration can slightly alter the texture, making it a bit denser, but it will still be delicious.
- Freezing: For longer storage, you can freeze the cake. Wrap the completely cooled cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe airtight container. It can be frozen for up to 2-3 months. To thaw, transfer the frozen cake to the refrigerator overnight.
- Reheating: Angel food cake is typically served at room temperature and doesn’t require reheating. If you prefer it slightly warmed, you can gently warm a slice in a very low oven (around 200°F/95°C) for a few minutes until just slightly warmed through. Be cautious not to over-warm it, as it can become dry.
Final Thoughts:
This Gluten-Free Angel Food Cake is a pure delight, offering an incredible texture and delicate flavor that’s perfect for any celebration or sweet craving. Give this recipe a try; you’ll be amazed at how effortlessly you can create this beautiful and delicious gluten-free dessert at home.
Gluten-Free Angel Food Cake
Discover the joy of a perfectly light and airy Gluten-Free Angel Food Cake, a truly delightful dessert that proves you don’t need gluten to achieve ethereal texture. This recipe is your key to unlocking a cloud-like treat, perfect for any occasion, proving that gluten-free baking can be just as spectacular.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Ensure you have an ungreased 10-inch angel food cake pan or tube pan. Do not grease the pan, as the batter needs to cling to the sides to achieve its height. You can line the bottom with parchment paper if desired, but leave the sides completely bare.
- In a medium bowl, whisk together the gluten-free all-purpose flour blend and ½ cup (100g) of the granulated sugar. Set aside. This ensures the flour is evenly distributed, preventing clumps later on.1 ½ cups gluten-free all-purpose flour blend, 1 ½ cups granulated sugar
- In a large, clean, and dry bowl (metal or glass is ideal), combine the room temperature egg whites, cream of tartar, and salt. Begin whipping the egg whites on medium speed with an electric mixer. Gradually increase the speed to medium-high as they start to foam.12 large egg whites, 1 teaspoon cream of tartar, ¼ teaspoon salt
- Continue whipping until the egg whites form soft peaks. This means when you lift the whisk, the peaks will curl over slightly. Be careful not to over-whip at this stage.
- With the mixer still running on medium-high speed, begin to add the remaining 1 cup (200g) of granulated sugar, about 1-2 tablespoons at a time. Allow each addition to incorporate before adding more. This slow and steady addition is crucial for creating a stable and voluminous meringue.1 ½ cups granulated sugar
- Continue whipping until the mixture forms stiff, glossy peaks. When you lift the whisk, the peaks should stand straight up without bending. The meringue should be smooth and shiny.
- Gently fold in the vanilla extract and almond extract (if using) into the stiff meringue using a rubber spatula. Be careful not to deflate the airy mixture too much.1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Sift about one-third of the dry ingredient mixture over the meringue. Gently fold it in using the rubber spatula, using an up-and-over motion, until just combined. Be very careful not to overmix and deflate the meringue. Repeat this process with the remaining dry ingredients, sifting and folding in two more additions until no streaks of dry ingredients remain. The batter should be light and airy.1 ½ cups gluten-free all-purpose flour blend
- Gently pour the batter into the ungreased angel food cake pan. Run a knife or skewer through the batter a few times to release any large air bubbles. This also helps to create an even texture.
- Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. A wooden skewer inserted into the center should come out clean. Do not open the oven door during the first 30 minutes of baking.
- Immediately after removing the cake from the oven, invert the pan by placing it upside down over the neck of a bottle (a wine bottle works well) or by using the pan’s built-in legs if it has them. This is a critical step for angel food cake to prevent it from collapsing as it cools. Allow the cake to cool completely upside down, for at least 1.5 to 2 hours.
- Once the cake is completely cool, carefully run a thin knife or offset spatula around the edges of the pan and around the center tube to loosen the cake. Gently invert the pan and remove the cake.
Notes
Allow the Gluten-Free Angel Food Cake to cool completely upside down before attempting to store it. Once cooled, wrap the cake tightly in plastic wrap to prevent it from drying out. You can also place the wrapped cake in an airtight container. Store the wrapped cake in the refrigerator for up to 3-4 days. Keep in mind that refrigeration can slightly alter the texture, making it a bit denser, but it will still be delicious. For longer storage, you can freeze the cake. Wrap the completely cooled cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe airtight container. It can be frozen for up to 2-3 months. To thaw, transfer the frozen cake to the refrigerator overnight. Angel food cake is typically served at room temperature and doesn’t require reheating. If you prefer it slightly warmed, you can gently warm a slice in a very low oven (around 200°F/95°C) for a few minutes until just slightly warmed through. Be cautious not to over-warm it, as it can become dry.