Gluten-Free Angel Food Cake

Gluten-Free Angel Food Cake 17

I love this cake.  The Pie and I have made it a few times now and it’s always a big hit.  If you like angel food cake, this will be your new favourite incarnation of it.  The gluten-free factor raises this cake to all new levels of melt-in-your-mouth goodness.  I highly recommend it, although you do go through an entire carton of eggs every time you make it.  While you’re trying it, you should also check out the Gluten-Free Homemaker, where I got the recipe.

Gluten-Free Angel Food Cake 1

Preheat your oven to 350°F and grab yourself a nice old tube pan.  The plain aluminum ones are always the best for this kind of stuff.  DO NOT GREASE IT. I’m pretty sure that greasing an angel food cake pan will start the apocalypse, but I’m too afraid to test out that theory.

Gluten-Free Angel Food Cake 2

Separate 12 eggs.  Save the yolks for something awesome (like custard), and plop the whites into the bowl of an electric mixer.

Gluten-Free Angel Food Cake 3

Add to that 1 1/2 teaspoons cream of tartar and 2 teaspoons vanilla and leave that to warm up a little.  Room temperature whites will foam up more than cold ones.

Gluten-Free Angel Food Cake 5

In a small bowl, sift together your flour ingredients.  I adapted mine recipe here a bit just for availability’s sake.  So, put together 1 1/3 cup icing sugar, 1/4 cup cornstarch, 1/2 cup tapioca starch, and 1/4 cup rice flour.  Add to that 1 teaspoon xanthan gum and 1/4 teaspoon salt.  Set that aside for the nonce.

Gluten-Free Angel Food Cake 4

Start your mixer and begin to froth up your egg whites.  When you get to this level of foaminess, you can start adding in, a little bit at a time, 1 cup granulated sugar.

Gluten-Free Angel Food Cake 7

Keep going until the egg foam forms stiff peaks and the stuff can support the weight of the mixer attachment.

Gluten-Free Angel Food Cake 8

Gently fold in the flour mixture a bit at a time. It will not want to mix in. Be patient, and very gentle.

Gluten-Free Angel Food Cake 10

Smooth your batter into your tube pan.

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Make sure to level the top as best  you can.

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Bake for 35 minutes, until the top is golden brown and dry-looking.  You’ll see some cracks, too — that’s good.  Invert the pan on its legs or on the neck of a sturdy bottle and let that cool completely.

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When you’re ready, carefully wiggle the cake out of the pan with the aid of a knife.

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The best way (in my opinion) to top an angel food cake is with some vanilla-flavoured whipped cream and fresh berries, which is what you see here.

Gluten-Free Angel Food Cake 15

A few berries became a lot of berries, but the more the merrier!

Gluten-Free Angel Food Cake 16

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

2 thoughts on “Gluten-Free Angel Food Cake”

  1. Wow. This looks amazing. The last, first and sadly, only time that I attempted to make gluten-free angel food cake, the results were, well, shall we say, very pitiful indeed. It came out like a sort of flat wet brick. The middle just didn’t bake up at all (like so many of my gluten-free baking projects). I am willing to admit that the problem is most likely me but your cake has inspired me to try again. Which is saying a lot!

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