Description
A light and airy gluten-free angel food cake that is perfect for those avoiding gluten but still wanting a classic, fluffy dessert. This cake is made using a gluten-free flour blend, egg whites, and a touch of vanilla, resulting in a delicate and sweet treat, best served with whipped cream and fresh berries.
Ingredients
Scale
Dry Ingredients
- 3/4 cup gluten free baking flour blend WITH binder
- 1/4 cup corn starch
- 1-1/2 cups granulated sugar
- 1-1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
Wet Ingredients
- 1-1/2 cups egg whites (~10-11 large eggs)
- 2 teaspoons vanilla extract
For Serving
- Whipped cream
- Fresh berries
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
- Mix dry ingredients: In a bowl, whisk together the gluten-free flour blend and corn starch until thoroughly combined. Set this mixture aside for later use.
- Prepare sugar: Place the granulated sugar in a food processor and pulse until it becomes super-fine, which will help it dissolve more easily into the egg whites.
- Beat egg whites: Using an electric mixer, beat the egg whites along with cream of tartar and salt until the mixture becomes foamy. Then add the vanilla extract to infuse flavor.
- Add sugar gradually: While continuing to beat the egg whites, slowly incorporate the super-fine sugar until you achieve glossy, medium peaks, indicating the perfect meringue consistency.
- Fold in dry ingredients: Gently fold the flour mixture into the egg white mixture in three separate additions. Be careful to fold just until combined to maintain airiness in the batter.
- Prepare the pan: Pour the batter into an ungreased nonstick angel food cake pan. Smooth the top to ensure even baking.
- Bake the cake: Bake for 45 to 47 minutes or until the cake turns golden brown and a toothpick inserted comes out clean.
- Cool the cake: Invert the cake pan and cool the cake upside down on a bottle or funnel. This helps maintain its height and prevents collapse.
- Release and serve: Once completely cooled, gently release the cake from the pan, slice, and serve with whipped cream and fresh berries for a delightful presentation.
Notes
- Make sure the egg whites are free from any yolk to ensure they whip up properly.
- Do not grease the cake pan, as angel food cake needs to cling to the sides as it rises.
- Folding should be done gently and carefully to avoid deflating the batter.
- Using fresh egg whites at room temperature helps achieve better volume.
- Serve the cake shortly after cooling for best texture and flavor.
