Gluten-Free Angel Food Cake Recipe
Light and fluffy, this Angel Food Cake is delicious by itself, with a light glaze or served with fresh berries and homemade whipping cream.
Ingredients
For the Cake:
- 12 egg whites
- 1 1/2 teaspoons cream of tartar
- 1 cup cane sugar
- 1 1/2 cups confectioners' sugar
- 1 cup gluten-free almond blend
- 1/4 teaspoon sea salt
- 1/4 teaspoon xanthan gum
- 1 1/2 teaspoons vanilla extract
INGREDIENTS FOR THE GLAZE:
- 1/3 cup of unsalted butter melted
- 2 cups confectioners' sugar sifted
- 1 1/2 teaspoons vanilla extract
- 2 to 4 Tablespoons hot water
- Gel food coloring optional
Instructions
- Preheat oven to 375 degrees.
- Sift together confectioners' sugar, almond flour and xanthan gum.
- Beat egg whites and cream of tartar in a large mixing bowl on medium speed until foamy.
- At high speed, beat in cane sugar 2 Tablespoons at a time. Add in salt and vanilla with the last addition of sugar. Continue beating until egg whites are stiff and glossy. DO NOT UNDERBEAT.
- Sprinkle the sugar-flour mixture, 1/4 cup at a time, over the meringue. Gently fold the mixture into the meringue until the flour mixture disappears.
- Spread the batter into an ungreased tube center pan. Using a butter knife, gently cut through the batter.
- Bake on the 2nd from the bottom rack until the cake cracks feel dry and the top springs back when lightly touched, about 35 to 45 minutes.
- Invert pan on a heat proof funnel; let hang until the cake has cooled.
FOR VANILLA GLAZE:
- In a small pan, melt the butter over low heat.
- Sift powdered sugar in a separate bowl. Stir in the melted butter and vanilla.
- Stir in water, 1 Tablespoon at a time, until smooth and desired consistency is reached.
- Stir in food coloring, if desired, one drop at a time until desired color is reached.
- Remove cake from pan, and spread the glaze over cake, dripping on the sides.
Notes
Set eggs out on counter overnight.
To fold flour mixture into the egg white mixture, cut down through the center of the egg whites along the bottom and up the side, rotate bowl one quarter turn and repeat.