¾cupall-purpose gluten-free flour with xanthan gumI 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.
Move the oven rack to the lowest position. Preheat the oven to 350°F.
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, ¼ 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).
Store leftovers in an air-tight container.
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.
I used a 10-inch Wilton Angel Food Tube Cake Pan with removable tube and legs. I have not tried baking angel food cake in a bundt pan because without the right type of pan the cake will fall.
To freeze: wrap the completely cooled cake in plastic wrap and then in aluminum foil. Place the wrapped cake in a freezer-safe bag or container and freeze for up to 4 months. The cake can be frozen whole or individual slices. Thaw the cake at room temperature.