Gluten-Free Angel Food Cake

4.78 from 31 votes

This gluten-free angel food cake is incredibly light and fluffy, crafted with an easy recipe that ensures a perfect sponge cake every time. Whether you top it with fresh berries, add a swirl of whipped cream, or enjoy it solo, it’s a versatile dessert for any occasion.

Prep Time15

Cook Time30

cooling2

Course: Dessert

Cuisine: American

Keyword: gluten-free angel food cake

Servings: servings

Author: Audrey Roberts

Ingredients

12 large egg whites, cold
1 1/2 teaspoons cream of tartar
3/4 cup granulated sugar
3/4 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon salt
3/4 cup all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/4 cup cornstarch

US Customary - Metric

Instructions

Move the oven rack to the lowest position. Preheat the oven to 350°F (177°C).
Mix the cornstarch and gluten-free flour together in a small bowl and set aside.
In a large bowl using a stand-up mixer or hand mixer, beat the egg whites and cream of tartar together on medium speed until foamy. Beat in the granulated sugar and powdered sugar on high speed, adding the pure vanilla and almond extract and salt. Continue beating until soft peaks form and the meringue looks glossy.
Sprinkle the cornstarch and gluten-free flour mixture, 1/4 cup at a time, over the meringue and beat on medium speed until all the flour mixture is fully combined.
Pour the cake batter into an ungreased 10-inch x 4-inch angel food cake pan (tube pan). Use a spatula to smooth the top of the batter. Cut gently through the cake batter in a circular motion with a butter knife (see recipe video).
Bake for 30-35 minutes or until golden brown and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. If you have a tube pan with legs turn the pan upside down on a heatproof cutting board. Let the cake cool for 2 hours upside down. Angel food cake MUST be cooled upside down or the cake will collapse on itself.
Once the cake has cooled, turn the cake right-side-up and run a knife inside the rim of the cake pan. Invert cake onto a serving platter to remove the cake from the pan. Cut the cake into slices using a serrated knife to avoid smashing it (like cutting fresh bread).

Video

Notes

Use a 10-inch angel food tube pan with a removable center and three attached feet for easy cooling. The smooth sides help the cake rise properly, and the feet elevate the pan when inverted. (I recommend the Wilton Angel Food Tube Cake Pan.)

Nutrition