The Fluffiest Gluten Free Angel Food Cake
Who doesn't love angel food cake? Nobody. Absolutely nobody. And to be honest, what's there to not love about it? When made correctly angel food cake is light as a feather and fluffy as a cloud. Best of all, it's a much healthier sweet treat than pie, most cakes, and just about all desserts.
The recipe may look intimidating, but I assure you, its very simple. Just follow instructions closely and you'll be just fine. And don't forget to serve the cake with fresh strawberries and whipped cream.
Ingredients:
1 ½ cups granulated sugar
¾ cup all purpose flour, gluten free if necessary
¼ tsp salt
¼ cup cornstarch
12 egg whites
1 ½ tsp cream of tartar
2 teaspoons pure vanilla extract
¼ tsp pure almond extract
Whipped cream and fresh fruit for serving
Directions:
Preheat the oven to 350° F.
Pulse the sugar in a food processor until super fine. Skip this step if the sugar is already superfine. Once the sugar is processed, set aside for later use.
In a medium bowl, whisk the all purpose flour, ¾ cup of sugar, cornstarch, and salt. Set aside for later use.
With a stand mixer or hand held mixer, beat the egg whites on medium until they are foamy. This will take about a minute. Add cream of tartar and beat on medium for another minute.
Add the vanilla and almond extracts and mix on high for a minute.
Add the remaining sugar 1 TBSP at a time.
Mix for 4-5 minutes until soft but not solid peaks form. This creates a meringue.
Fold the flour mixture into the meringue ¼ cup at a time. Be gentle so you don’t deflate the meringue.
Scoop the batter into a 10 inch angel food cake pan. DO NOT grease the pan.
Bake for 35 minutes or until a toothpick comes out clean. 20 minutes through, rotate the pan 180 degrees to ensure even baking.
On a wire rack, cool the cake upside down for a minimum of three hours.
Serve with fresh berries and homemade whipped cream.
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