Description

Gluten Free Angel Food Cake is a wonderfully light and airy dessert that brings a touch of elegance to any gathering. Perfectly fluffy, this cake is made without gluten and is a delightful choice for those seeking a sweet yet guilt-free treat. Pair it with fresh whipped cream and seasonal berries for a refreshing finish that’s sure to impress. Whether it’s a birthday party or a summer picnic, this cake will be the star of your dessert table.

Ingredients

Scale

3/4 cup gluten free baking flour blend WITH binder
1/4 cup corn starch
1–1/2 cups granulated sugar
1–1/2 cups egg whites (approximately 10–11 large eggs)
1–1/2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
Whipped cream (for serving)
Fresh berries (for serving)

Instructions

Preheat your oven to 350°F (175°C) and adjust the oven racks.
In a bowl, whisk together the gluten free flour blend and corn starch; set aside.
Blend granulated sugar in a food processor until it becomes super-fine.
In an electric mixer, beat egg whites, cream of tartar, and salt until foamy. Add vanilla and continue beating until medium peaks form.
Gradually incorporate the super-fine sugar while mixing on low speed, then increase to medium-high until glossy peaks form.
Gently fold in the flour mixture in three additions, ensuring not to overmix.
Transfer batter into an ungreased angel food cake pan and smooth the top.
Bake for 45–47 minutes or until golden brown; invert immediately to cool completely.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 90
Sugar: 12g
Sodium: 50mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 2g
Cholesterol: 0mg

Keywords: Ensure eggs are at room temperature for optimal volume when beaten. Use an ungreased pan to allow the cake to rise properly during baking. Chill the cake before serving for enhanced lightness.