Gluten-Free Angel Food Cake

You’ll be pleasantly surprised at how easy this gluten-free version of this classic cake is to make! MORE+ LESS-

By Betty Crocker Kitchens

July 15, 2013

1 1/2

cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

1 1/2

cups sugar

1/4

cup cornstarch

teaspoon xanthan gum

1 2/3

cups egg whites (about 11), room temperature

1 1/2

teaspoons cream of tartar

1/2

teaspoon salt

teaspoon gluten-free vanilla

Sweetened whipped cream, if desired

Fresh fruit, if desired

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1

Heat oven to 350°F. Move oven rack to lowest position (remove other racks).
2

In medium bowl, stir together flour blend, 3/4 cup of the sugar, the cornstarch and xanthan gum. Set aside.
3

In large bowl, beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla with the last addition of sugar, until stiff and glossy meringue forms. Do not underbeat.
4

Sprinkle sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar mixture disappears. (Transfer egg white mixture to very large bowl, if necessary.) Spoon into ungreased 10-inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
5

Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake. Serve with whipped cream and fresh fruit. Store at room temperature under a cake safe or large inverted bowl.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Egg whites whip best when they’re at room temperature; be sure to pull them from the refrigerator an hour or so before you make the cake.
Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind.
Using the wire whip attachment allows lots of air to be incorporated into the cake. A hand mixer with a balloon whisk will also do the trick. If using regular beaters, cake volume may not be as high.
This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.