Angel Food Cake (Gluten-Free) ©

Light, fluffy, and perfectly sweet—this Gluten-Free Angel Food Cake is a classic dessert made safe for those who avoid gluten. It’s adapted from my mother’s 1950s Better Homes and Gardens cookbook, which originally used wheat flour. I’ve reworked it to be gluten-free while keeping the same soft texture and delicate flavor we’ve always loved. Whether you’re serving it with fresh berries, a dusting of powdered sugar, or enjoying it plain, this cake is a beautiful treat for any occasion. Best of all, it’s surprisingly easy to make using "Inspiration Baking-All Purpose Flour Blend.

This flour blend will also make other delicious recipes with just a few tweaks! Check out our recipes!

SERVINGS: 12 slices

PREP TIME: 30 MIN

COOK TIME: 30-35 MIN

REST TIME: 1 HR

COOLING TIME: 1 HR

TOTAL TIME: 3 HR

INGREDIENTS

• 3/4 Cup (115g) "Inspiration Baking-All Purpose Flour Blend.

• 1/4 Cup Cornstarch (25g)

• 1 2/3 Cup confections' sugar (174g) divided in 2 equal portions

• 12-13 egg whites (400g)

• 1/2 Teaspoon salt

• 1 1/2 Teaspoon cream of tartar

• 1/3 Cup water

• 1 Teaspoon vanilla extract

• 1/4 Teaspoon almond extract

  
  

DIRECTIONS

1. Preheat oven to 350°F

2. You will need a 10-inch angel food cake pan. Do not grease.

3. In a bowl, whisk All Purpose Flour Blend, cornstarch and 1/2 portion confectioners' sugar. Sift together 3 times.

4. Place egg whites in the bowl of a stand mixer. Using the whisk attachment, beat on medium low until eggs are frothy.

5. Add to the egg mixture the salt, cream of tartar, water, vanilla and almond extract. Whip on medium high until you start to see soft peaks form.

6. Add the second portion of the confectioners' sugar. Whip on high another 2-3 minutes until stiff and glossy, not dry.

7. Remove the bowl from the stand mixer. In four portions add the remaining dry ingredients using a rubber spatula to fold into the egg mixture. Be careful not to mix the ingredients together, only gently fold it in.

8. Using the rubber spatula, gently lift the batter into the 10-inch angel food cake pan until all batter has been placed in the pan.

9. Gently even out the top.

10. Gently place the pan in the preheated oven and bake for about 35 minutes, turning the cake 180 degrees after 20 minutes. Use a toothpick to check for doneness.

11. Remove pan from oven and invert the cake in the pan over a cooling rack for 1 hour.

12. After 1 hour, carefully run a knife around the outside of the cake to release the cake from the sides of the pan. Do the same for the center. Now remove the bottom of the pan and gently lift the cake out of the tube pan. Use a knife to separate the bottom of the pan from the cake and place cake on a wire rack until cooled completely, about 1 hour.

13. The cake can be left UN-refrigerated for two days, but be sure to either wrap in plastic wrap or place in a plastic bag.

14. It can be refrigerated, but may dry out.

15. It will freeze for several months if wrapped with plastic wrap and placed in a freezer bag. Thaw at room temperature.

16. Get creative with toppings. It is so light and fluffy you won't know its gluten free.

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NOTES:

• You can substitute two 8-inch loaf pans if you do not have a tube pan. Make sure you can invert them while cooling. Check for doneness after baking 20 minutes, making sure to turn 180 degrees half way through.

• Do not grease the tube or loaf pans.

• Separating eggs is easier when they are cold. Keep egg whites at room temperature for baking.

• Yolks can be frozen for several months in tightly a sealed container. Use to make pudding, custards, or other recipes.

• Frost with chocolate whipped cream or dairy free topping. See recipe under frosting.