Gluten Free Angel Food Cake
This soft and airy gluten free angel food cake is gorgeously tender and sweet. Perfect with whipped cream, fruit, or simply devour it plain.
Ingredients
- 12 egg whites
- 1 ¼ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 1 cup arrowroot or cornstarch, or gluten free flour blend
Instructions
- Preheat the oven to 350℉. Have a clean 12-cup tube pan ready.
- In a large bowl, using an electric hand or stand mixer, beat the egg whites until foamy, then add the cream of tartar and vanilla and beat until the egg whites hold soft peaks.
- Continue beating and add the sugar 1 tablespoon at a time. The whites will become glossy and will hold firmer peaks, but don't overbeat and let them get stiff or they will dry out.
- Sift the arrowroot or cornstarch over the egg whites, then use a rubber spatula to gently fold them together until all the arrowroot is incorporated.
- Pour the batter into the tube pan, then draw a spatula or a knife through the batter to eliminate any large air pockets. Place in the oven and bake until the cake is puffed and its surface is lightly browned, up to 1 hour. Check the cake at 45 minutes and keep baking if it doesn't look done.
- Remove the cake from the oven and invert the pan onto a wire rack. Let the cake hang upside down for about 1 ½ hours (use a wine bottle or other bottle with a thin neck to hold the cake upside down if your tube pan doesn't have feet) until completely cooled. Gently remove the cake from the pan and place it on a serving plate.
- Use a serrated knife to cut the cake. Store the cake at room temperature, wrapped in plastic wrap.
Notes
This gluten free angel food cake recipe is adapted from my cookbook Flourless.
Nutrition
Calories: 120kcalCarbohydrates: 26gProtein: 3gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gSodium: 50mgPotassium: 102mgFiber: 0.4gSugar: 17gCalcium: 7mgIron: 0.1mg
Did you make this recipe?Let me know in the comments how it went!