This may surprise you, but the standard, easy angel food cake recipe is naturally dairy-free. It uses loads of egg whites for all of the moisture, so no milk, sour cream, or heavy cream is required! This recipe goes well with my Strawberry Jello Poke Cake.
Gluten Free and Dairy Free this angel food cake fulfills most dietary restrictions. Click To Tweet
Gluten Free Dairy Free Angel Food Cake
Prep
Cook
Inactive
Total
Yield 1 10" cake
Gluten Free and Dairy Free this angel food cake fulfills most dietary restrictions.
Ingredients
- 3/4 cup Gluten-Free Multi-Purpose 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 ½ teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- 3/4 cup + 2 tablespoons Baker's Special Sugar** or superfine sugar
Instructions
Preheat the oven to 350°F and place the oven rack in its lowest position.
Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.
In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated.
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.
Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
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.
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.
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.
Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.
Notes
Yield: one 10" cake, about 12 to 16 servings.
**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.
Ingredients and recipe can be found at kingarthurflour.com
©MARILYN'S TREATS. All images are copyright protected.
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 120 | ||
% Daily Value | ||
Sodium 75 mg | 3% | |
Total Carbohydrates 27 g | 9% | |
Sugars 19 g | ||
Protein 3 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beautiful cake Marilyn – Thanks for sharing at the What’s for Dinner party!
Thank you Helen. Have a great week.
I’ll bet this makes a wonderful base to serve summer fruits like strawberries and peaches!
It does. Makes them taste like strawberry shortcake!!
I love interesting twists on recipes. I can’t wait to try this recipe.
I am glad you like it Lindsay. Have a great week.