Gluten Free Angel Food Cake

Gluten-free angel food cake? You bet! This recipes was created by one of our gluten-free bloggers.

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Prep Time 0 min
Total Time 0 min
Servings 6

Ingredients

1 1/2: cups powdered sugar, divided

1: cup all-purpose gluten free flour

1/2: teaspoon xanthan gum

1/2: teaspoon salt

1 3/4: cups extra-large egg whites (whites of about 11 to 12 eggs), at room temperature

1/3: cup warm water

1 1/2: teaspoons cream of tartar

1/4: teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)

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Directions

1 Preheat your oven to 350°F.
2 Set up two medium-sized bowls with a sifter suspended over the top of one of the bowls. Add 3/4 cup powdered sugar, the flour, xanthan gum and salt to the sifter, and sift the mixture into that bowl. Transfer the sifter to the other bowl, and sift the same dry ingredients into that bowl. Sift two more times, for a total of 4 times, switching between bowls as necessary. This is super important. And just as annoying. And kinda messy. But totally worth it.
3 In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, warm water, cream of tartar and almond (or vanilla) extract on medium-high speed, gradually adding the remaining 3/4 cup sugar in 3 or 4 batches, until soft peaks form (about 3 minutes). Once all the sugar has been added, turn the speed up to high and beat until peaks become stiff and glossy, about another 2 minutes. The beater will begin to leave a trail in the whites.
4 Transfer the egg white mixture to a separate, large bowl. In 4 batches, add the sifted flour and sugar mixture to the egg white mixture, gently folding it into the whites with a silicone spatula after each addition, working quickly but carefully, so as not to deflate the egg white mixture.
5 Carefully transfer the batter to an ungreased 10-inch tube pan (no fat at allowed in this recipe). Run a butter knife carefully through the batter in a careful circular motion to release any trapped pockets of air, and smooth the top with a silicone spatula. The pan will be nearly full.
6 Place the pan in the center of the preheated oven, and bake until a cake tester inserted near the center comes out clean, the top is lightly browned, and it springs back when pushed gently -- 30 to 40 minutes (begin checking at 30 minutes).
7 Once out of the oven, invert the pan over a bottle if your pan doesn’t have legs to elevate it from the counter when inverted. Allow to cool for at least 1 hour. Coax the cake away from the sides of the pan with a butter knife or offset spatula, and release onto a wire rack to cool to room temperature.