Gluten Free Angel Food Cake
There is nothing like fresh berries on a hot summer day. They are naturally gluten-free, flavorful, refreshing, and nutritious. They’re also colorful, which makes them a great way to add red and blue to your 4th of July festivities.
Pairing strawberries and blueberries with a light and airy angel food cake is simply divine. Trust me, no one will know this angel food cake is gluten free. One of my gluten-eating teens said, “Mom, are you sure this is gluten free?” My gluten-free son said, “It’s so light it’s like eating air, but it tastes so good.”
Gluten-Free Angel Food Cake
- 1 1/3 cup powdered sugar
- 1/2 cup potato starch
- 1/4 cup tapioca starch or flour
- 1/4 cup millet flour (or white rice flour)
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 12 large egg whites (1 1/2 cups), room temperature
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract (or 1 tsp. vanilla and 1 tsp. almond extract)
- 1 cup granulated sugar
- Preheat oven to 350°
- Separate the eggs putting the whites into a very clean large glass or metal mixing bowl. To be sure there is absolutely no yolk in with the whites, it is best to separate each egg into a small dish, then add it to the rest of the whites. That way if a bit of yolk gets in with the white, you can save the egg for another purpose and not ruin the whole batch.
- In a medium bowl, whisk together the powdered sugar, potato starch, tapioca starch, millet flour, xanthan gum, and salt.
- Use a whisk attachment on a stand mixer to beat together the egg whites, cream of tartar, and vanilla extract until foamy.
- Slowly add the granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Do not over beat. To check for stiff peaks, stop the mixer and lift the whisk out. If it creates a peak that stands up straight, it is stiff. If the tip of the peak folds over, it is soft and needs to be whipped more.
- Fold in the flour mixture about one fourth at a time, making sure you scrape the bottom of the bowl when you fold. Do not mix. Folding is done by cutting through the center of the mixture with the edge of a spatula, then turning it and bringing it up the sides of the bowl and folding the mixture onto itself.
- Spoon the mixture into an ungreased tube pan and smooth the top.
- Remove air pockets by gently cutting through the center of the batter with a thin metal spatula (icing spreader) or knife.
- Bake for 35 – 45 minutes, then check for doneness. A wooden skewer inserted in the center should come out dry. Also, the cracks in the top of the cake should be dry and the top should spring back when touched.
- Turn the cake upside down to cool in the pan for at least an hour. Most tube pans have legs to keep the top of the cake off the counter. If yours does not, invert it onto a bottle inserted into the tube.
- When cool, run your metal spatula or a knife around the sides to loosen. Remove the outer part of the pan. Run your spatula under the cake and around the tube to loosen it and remove to a cake plate.
- Cut slices with a serrated knife and serve with berries or a topping of your choice.