Soft, Fluffy Gluten Free Angel Food Cake

Name: Soft, Fluffy Gluten Free Angel Food Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups egg whites (from 10-12 eggs), (room temperature); ¾ cup gluten free all purpose flour, (I recommend using Cup4Cup GF flour); 1 ½ cup granulated sugar, (divided); 3 tablespoons cornstarch; ½ teaspoon salt; 1 ½ teaspoon cream of tartar; 1 ½ teaspoon vanilla extract; ½ teaspoon almond extract, ((or use additional vanilla extract))

7 steps

Prep:20minCook:50min

Learn how to make pillowy soft gluten-free angel food cake from scratch. My detailed guide is full of tips and tricks, a list of tools, and useful FAQs, to help you successfully make the best GF angel food cake ever at home! The delicate texture of this cake is achieved with specific ingredients and mixing methods — all of which I share below!

Updated at: Mon, 09 Dec 2024 07:52:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories179.4 kcal (9%)

Total Fat1 g (1%)

Carbs40.2 g (15%)

Sugars30.3 g (34%)

Protein4.2 g (8%)

Sodium176.1 mg (9%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 ½ cupsegg whites

from 10-12 eggs, room temperature

¾ cupgluten free all purpose flour

I recommend using Cup4Cup GF flour

1 ½ cupgranulated sugar

divided

3 tablespoonscornstarch

½ teaspoonsalt

1 ½ teaspooncream of tartar

1 ½ teaspoonvanilla extract

½ teaspoonalmond extract

or use additional vanilla extract

Instructions

Step 1

Preheat oven to 350°F. Sift together flour, 3/4 cup sugar, cornstarch, and salt together into a medium bowl. Repeat sifting again for a total of 2 times. Set aside.

Step 2

In a large bowl of a stand mixer fitted with a whisk, or a very large mixing bowl and hand mixer, mix together egg whites, cream of tartar, vanilla extract, and almond extract on medium-low speed until foamy.

Step 3

Increase speed to medium high and gradually mix in remaining 3/4 cup sugar, a couple tablespoons at a time, until stiff glossy peaks form, about 2-3 minutes.

Step 4

Remove bowl from stand mixer. Add flour mixture, 3 tablespoons at a time, using a rubber spatula to gently fold in each addition.

Step 5

Spoon batter into an UNGREASED angel food cake tube pan. Smooth top with a rubber spatula. Gently tap pan on counter to release air bubbles. Bake cake on LOWER-MIDDLE rack for 50-55 minutes, or until top is golden brown and cake springs back when pressed.

Step 6

Invert cake pan on counter, keeping it slightly elevated with the prongs around rim. If there are no prongs, use a bottle or funnel to invert the cake on and allow air to circulate. Let cool completely, at least 2-3 hours. Run a knife around the outer and inner edges to loosen. Turn pan upside down to release cake and transfer cake to a platter.

Step 7

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