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Marilyns Treats

June 30, 2017 · 6 Comments

Gluten Free Dairy Free Angel Food Cake

Cake· Recipe Archive


Gluten Free and Dairy Free this angel food cake fulfills most dietary restrictions.

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!

After learning to Add Eggs One at a Time try your skill with this Strawberry Jello Poke Cake or this Gluten Free Dairy Free Angel Food Cake!

Gluten Free and Dairy Free this angel food cake fulfills most dietary restrictions.

Gluten Free Dairy Free Angel Food Cake

Gluten Free and Dairy Free this angel food cake fulfills most dietary restrictions.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: angel food, healthy
Method: Bake
Skill Level: Basic
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Adjust Servings: 1 10" cake
Calories: 120kcal
Author: Marilyn

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

Serving: 1slice | Calories: 120kcal (6%) | Carbohydrates: 27g (9%) | Protein: 3g (6%) | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 75mg (3%) | Potassium: 0mg | Fiber: 0g | Sugar: 19g (21%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Meet the Chef

I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankHelen at the Lazy Gastronome says

    July 5, 2017 at 11:05 PM

    Beautiful cake Marilyn – Thanks for sharing at the What’s for Dinner party!

    Reply
    • blankMarilyn says

      July 6, 2017 at 12:39 AM

      Thank you Helen. Have a great week.

      Reply
  2. blankPat --Mille Fiori Favoriti says

    July 4, 2017 at 9:45 PM

    I’ll bet this makes a wonderful base to serve summer fruits like strawberries and peaches!

    Reply
    • blankMarilyn says

      July 5, 2017 at 4:59 PM

      It does. Makes them taste like strawberry shortcake!!

      Reply
  3. blankLindsay says

    July 4, 2017 at 9:55 AM

    I love interesting twists on recipes. I can’t wait to try this recipe.

    Reply
    • blankMarilyn says

      July 4, 2017 at 1:36 PM

      I am glad you like it Lindsay. Have a great week.

      Reply

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