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To me, angel food cake is more than just a vehicle for strawberries and cream.

Angel food cake is what my Mom and I would make for birthdays every year. She would mix sprinkles into the batter and top it with my Grandma’s 7-minute frosting. If you’ve never had 7-minute frosting, imagine a cross between a fresh marshmallow and whipped cream. It is pure heaven and so great on light and fluffy angel food cake.

Angel food cake is what gets broken up to make my very favorite Sweet Berry Trifle with Almond Cream Cheese. That trifle is probably my favorite summer dessert of all time. Now that I have a killer gluten-free angel food cake I can make that trifle again, and share the recipe with you!

Every year my husband’s Grandma makes a cherry and whipped cream fruit filled angel food cake for my mother-in-law’s birthday. I dearly love that cake too! And though it be humble, I do indeed love the classic angel food cake with strawberries and whipped cream.

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Since angel food cake is such a source of nostalgia for me, I need to have perfect gluten-free angel food cake in my life! After several attempts I am happy to say I have arrived.

Making angel food cake from scratch may seem intimidating, but it is actually not that bad. To me it is slightly theraputic. I love taking my time mixing the dry ingredients into the fluffly egg whites ever so carefully. This angel food cake is everything you’d want it to be. It is moist and light with great height and flavor. I actually love this cake because it tastes a little more special than the regular box cake everyone is used to eating. You can tell this cake is made from scratch, making it extra delicious. But nobody will ever guess it’s gluten-free.

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Since there are a few steps I’ve made a visual tutorial for you all. I know sometimes seeing how something is made makes it less intimidating to me (hence my obsession with Cooks Illustrated). So I hope this helps!

Angel Food Cake

1. In the bowl of a food processor, process the flours and powdered sugar together until smooth, about 30 seconds.

2. Sift the flour/powdered sugar mixture into a bowl and set aside.

3. Process the granulated sugar slightly, about 5-7 pulses. You don’t want to turn it into powdered sugar, just a little finer than it is normally. Set aside.

4. Place the egg whites (that should have sat at room temperature for at least 30 minutes) in the bowl of a stand mixer. Add the salt and cream of tartar and beat until starting to foam.

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5. Add the vanilla and almond extract and continue whipping on high speed.

6. Add the granulated sugar slowly, about 2 tablespoon at a time to the egg whites while they are whipping.

7. Continue whipping until stiff peaks form.

8. Slowly fold in the dry ingredients 1/4 a cup at a time with a spatula. Do this carefully and slowly so you don’t deflate the egg whites. This is the key to good angel food cake!

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9. Scoop in a ungreased, 10-inch round pan.

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10. Bake at 350 for about 45 minutes until lightly golden. Immediately invert pan onto a cooling rack when you remove it from the oven. Cool completely then run a knife along the edges of the pan and carefully plate the cake. Enjoy!

Perfect Gluten-Free Angel Food Cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Size: 10-12

Ingredients

  • 1 1/2 cups egg whites (from 10-11 large eggs)
  • 1/2 cup brown rice flour
  • 1/4 cup + 1 tablespoon tapioca starch
  • 3 tablespoons potato starch
  • 3/4 cup powdered sugar
  • 3/4 cup + 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 tablespoon vanilla
  • 1/4 teaspoon almond extract

Instructions

  1. Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.
  2. Preheat the oven to 350. In the bowl of a food processor, process the flours and powdered sugar together until smooth, about 30 seconds. Sift the flour/powdered sugar mixture into a bowl and set aside.
  3. Process the granulated sugar slightly, about 5-7 pulses. You don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
  4. Place the egg whites in the bowl of a stand mixer. Add the salt and cream of tartar and beat on high until starting to foam.
  5. Add the vanilla and almond extract and continue whipping on high speed.
  6. Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping.Continue whipping until stiff peaks form.
  7. Slowly fold in the dry ingredients 1/4 a cup at a time with a spatula. Do this carefully and slowly so you don't deflate the egg whites. This is the key to good angel food cake! Scoop into a ungreased 10-inch round pan.
  8. Bake at 350 for about 45 minutes until lightly golden. Immediately invert pan onto a cooling rack when you remove it from the oven. Cool completely then run a knife along the edges of the pan and carefully plate the cake. Enjoy!
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Recipe Source: Inspired by King Arthur Flour

33 Responses

  1. Erin, your angel food cake really does look perfect! I have never made angel food cake, but I may just have to try yours!

    What recipe widget or tool do you use at the bottom to get your recipe like that? I love it! And have been thinking about adding something to mine (but may have to wait till I’m on wordpress!)

  2. Sallee says:

    I’m making this for Noah’s 1st Birthday party (actually I’m making the trifle). I’ll let you know how it goes

  3. Joan says:

    Most of my almond extract ingredients lists oil of bitter almond. Does the oil effect the cake as I know that no oil should come in contact with an angel food cake recipe.

    Thanks,

    Joan

  4. Luca Papini says:

    Great Job Erin! I needed this recipe as a base for a gluten free Tiramisu’!

  5. Huda says:

    Hello!

    This looks divine but would it be okay to replace the brown rice flour with regular all purpose GF flour?

    Thanks!

  6. Julia JG says:

    This cake turned out beautifully! Wish I could post a photo I made it a double decker with amaretto whipped cream and strawberries.

    It was a great recipe, thank you!!
    Julia

  7. Lauren says:

    Made this cake last night for my sister’s 40th birthday. It was delicious! Growing up her favorite birthday cake was Angel Food, but neither of us had tried to replicate one gluten free. Thank you!
    We topped ours with chocolate ganache and served it with fresh strawberries and whip cream.

  8. Kathy says:

    WOW!! i just made this cake, turned out just like a “regular” glutonous angel food cake, tasted the crumbs and they taste fantastic. Am going to make the 7 minute frosting for this!! TYTYTYTY FOR THIS RECIPE!!!

  9. Tina Buchs says:

    would it be okay to substitute the tapioca starch with arrowroot starch? the recipe looks wonderful!

  10. Lori Sharlow says:

    Oh my goodness!! I have never made an angel food cake before. I can cook, but I usually can’t bake. Admittedly I did have to try it twice, but no fault of the recipe, faulty bakeware was to blame… but I did it!! It is great! Tastes amazing!! Thank you!!!!

  11. Christina says:

    Would love to make this GF angel food cake for my dear friend’s birthday. Would you be willing to share your 7 minute frosting recipe (please)? I did not see it on your site. Thanks so much!

    • Erin Collins says:

      Hi Christina! Yes! It’s 1 1/2 cups sugar, 1/3 cup cold water, 2 egg whites, 1/4 teaspoon cream of tartar, and 1 teaspoon vanilla. In the top of a double-boiler, combine the sugar, water, egg whites, cream of tartar, and a dash of salt. Beat for 30 seconds on low with an electric mixer. Place over boiling water (upper pan should not touch the water). Cook about 7 minutes while boiling constantly and beating with the mixer on high speed. It will form stiff peaks when it’s done. Remove from the heat and beat in the vanilla. Beat for another 2 minutes. Then frost the cake! I hope you and your friend enjoy it!

  12. Rachel K says:

    I’m making this for my daughter’s first birthday in a few weeks and my test run in is in the oven. I’m so nervous. This is my first gluten free baking experience that doesn’t include a box mix. lol

  13. Donna T says:

    I dont have any almond extract , do really need it
    ?

  14. Emma says:

    Could I just use the regular Corn Starch to replace the tapioca and potato one?
    :)

  15. Jennifer says:

    just made this for father’s day, my adorable nephew NJ has been gluten free due to allergies for the past year and I hate when he gets left out of the goodies during the holidays so I always try and make something yummy for all to enjoy!

    it looks and smells delicious and so easy to make!

    thanks!

  16. Kassidy says:

    I don’t suppose you could sub carton egg whites for the egg whites?

  17. Kelsey says:

    Thank you!!! This is our new go-to GF cake when we are entertaining. We’ve made it 5 times now and it’s always perfect. So delicious, and useful for crowds that include non-gf people because they can’t tell the difference.

    Also, we’ve realized this is a fabulous recipe to make along with homemade ice cream. You’ve got to do something with all those egg yolks! =)

  18. Lynn says:

    Absolutely wonderful cake. My daughter had brought mini store bought angel food cakes for the gluten eating people. They all ended up eating the cake and throwing out the store bought ones.
    I used the carton of egg whites I also use them for pavlova too, they work great and so much easier.
    5 stars
    Lynn

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