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Gluten-Free Angel Food Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Angel Food Cake Recipe

This high-rising, flavorful cake is perfect topped with strawberries and whipped cream. It's so tender and light, no one will suspect it's gluten-free!

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
10" cake, 12 to 16 servings
Nutrition information

Ingredients

Choose your measure:

  • 3/4 cup King Arthur Gluten-Free Flour
  • 3/4 cup Baker's Special Sugar* or superfine sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract or Fiori di Sicilia, optional
  • 3/4 cup + 2 tablespoons Baker's Special Sugar* or superfine sugar
  • *Can you substitute regular granulated sugar? Yes; it'll take much longer for the egg whites to attain their require volume, and the cake's texture won't be as fine. See tip below for more information.

Instructions

  1. Preheat the oven to 350°F with a rack in the lower third; you want to give your cake plenty of rising room without danger of burning its top.
  2. Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.
  3. In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
  4. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
  5. Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
  6. Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated.
  7. Spoon the batter into an ungreased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
  8. Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
  9. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
  10. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
  11. Cut the cake with a serrated knife or angel food cake comb. If it's difficult to cut, wet the knife and wipe it clean between slices.
  12. Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.

Nutrition Information

  • Serving Size 1 slice (52g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 120
  • Calories from Fat 0
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Total Carbohydrate 27g
  • Dietary Fiber 0g
  • Sugars 19g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.