Gluten Free and Dairy Free this angel food cake fulfills most dietary restrictions.
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5 from 1 vote

Gluten Free Dairy Free Angel Food Cake

Gluten Free and Dairy Free this angel food cake fulfills most dietary restrictions.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: angel food, healthy
Method: Bake
Skill Level: Basic
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 | Carbohydrates: 27g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 75mg | Potassium: 0mg | Fiber: 0g | Sugar: 19g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg