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Angel Food Cake Baking Tips

These tips are for anyone who loves baking angel food cakes but might feel a little intimidated—especially when going gluten-free. Whether you’re a beginner or a seasoned pro, these pointers will help your cake turn out tall, fluffy, and irresistible.

Gluten-free angel food cake topped with whipped cream and fresh strawberries"

Yes, angel food cake can be a bit persnickety. But with the right tools, fresh ingredients, and a little preparation, your gluten-free cake will leave people asking for seconds (and thirds!).

Prep Your Tools (No Oil Allowed!)

Oil is the enemy when whipping egg whites. Even the slightest trace can deflate your batter. So, before you begin:

  • Wash your mixing bowl in hot, soapy water. Dry thoroughly with a soft towel.
  • Wash your wire whisk or beater attachments the same way.
  • Clean the angel food cake pan and insert with hot water and let them dry completely.

Bridget’s Pro Tip: Avoid plastic bowls—residue clings to them more easily. Stick to metal or glass.

Use the Right Mixer

I use my KitchenAid stand mixer—it whips the egg whites to stiff, glossy peaks in just a few minutes. A handheld mixer can work too but may take longer.

Oven Rack Placement

Place your oven rack in the lower third of the oven—not the very bottom, but close. This promotes even heat distribution, prevents the top from over-browning, and ensures the cake bakes through evenly.

If your oven only has three rack positions, go with the middle one. If it has more, choose the second from the bottom.

Cream of Tartar: The Stabilizer Hero

Whip egg whites to stiff, glossy peaks—this gives angel food cake its signature lift.

Cream of tartar is essential. It stabilizes the egg whites so they hold their shape, helping your cake rise and stay light and airy.

  • It also gives the cake its beautiful pale color by neutralizing pigments in the flour.
  • Check the expiration date! Old cream of tartar won’t give the results you want.

Xanthan Gum: A Gluten-Free Must

I use Gluten-Free Mama’s Almond Blend Flour from Heartland Gourmet—it’s my go-to for this recipe. This flour doesn’t contain a binder, so you’ll need to add a small amount of xanthan gum to keep the cake from falling apart.

  • Use only fresh xanthan gum—expired gum can give the cake a bitter taste.
  • Measure it precisely (typically 1/8 to 1/4 teaspoon is plenty for this kind of cake, depending on the flour.

Angel Food Cake Pan Prep

Use a clean, ungreased metal tube pan—this helps the cake rise tall and airy.

The pan matters more than you’d think!

  • Use an unlined, uncoated metal tube pan—not nonstick.
  • Do not grease the pan. The batter needs to cling to the sides to rise properly.

Baking Tips

  • Preheat oven to 375°F and use an oven thermometer to ensure accuracy.
  • Bake the cake on rack position 2 (as mentioned above).
  • Don’t open the oven door while it’s baking! Wait until the minimum baking time is up.
  • The cake is done when the top looks dry and springs back when lightly touched with your fingertip. It should feel set—not sticky or wet.
  • Once baked, invert the cake pan immediately.set it upside down on a glass bottle or funnel to cool completely and prevent collapsing.

Removing the Cake from the Pan

  • Once cool, gently run a thin knife or rubber spatula around the edges of the pan.
  • Invert and lift the cake out carefully.
  • Slide your knife or spatula around the bottom insert to fully release the cake.

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Gluten-free angel food cake topped with whipped cream and fresh strawberries on a glass cake stand.


I can hardly wait to see your angel food cake! With a little care, it will turn out light, fluffy, and 100% swoon-worthy—no gluten required.

From my happy, healthy kitchen to yours,

Love being in the kitchen? So do we.

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