Gluten-Free Angel Food Cake

Total Time Prep: 15 min. Bake: 35 min. + cooling
Yield 16 servings
Test Kitchen Approved
Our gluten-free angel food cake mimics the original, with a quick gluten-free flour swap to make it happen.

Ingredients

  • 1-1/2 cups large egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
  • 1/4 cup cornstarch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Whipped cream and mixed fresh berries, optional

Directions

  1. Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, flour and cornstarch together twice; set aside.
  2. Add cream of tartar, salt, vanilla extract and almond extract to egg whites; beat on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with dollops of whipped cream and berries, if desired.

Nutrition Facts

1 slice: 104 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein.

Delicate and light in texture, this gluten-free version of the beloved cake makes it enjoyable for everyone at the table. Its subtly sweet flavors from vanilla and almond extract make it a perfect base for more diverse toppings, like whipped cream and fresh mixed berries. —Taste of Home Test Kitchen
Recipe Creator

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