Delicate Gluten-Free Angel Food Cake
This Gluten-Free Angel Food Cake is a delightful treat, perfect for any occasion. Inspired by my sister's craving for angel food cake and my mother's desire for crème brûlée, this recipe was crafted to ensure the lightness and fluffiness that makes traditional angel food cake so beloved, while accommodating gluten-free diets. With a unique blend of gluten-free flours, this cake rises beautifully and maintains a delightful texture. Perfect served plain, or with fresh strawberries and whipped cream for a summery trifle, this cake is sure to impress your family and friends. After several attempts, I've discovered tips to elevate the cake's height and ensure it remains airy, making it a favorite in my kitchen.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
millet flour
1/4 cup (sifted)
tapioca flour
1/4 cup (sifted)
rice flour
1/4 cup (sifted)
sweet rice flour
1/4 cup (sifted)
xanthan gum
1 teaspoon (sifted)
egg whites
12 (room temperature)
cream of tartar
1 1/2 teaspoons (none)
salt
1/4 teaspoon (none)
vanilla extract
1 tablespoon (none)
granulated sugar
1 1/2 cups (divided)
Instructions
1
Preheat your oven to 325°F (163°C). Separate the egg whites and place them in a clean, dry stainless steel bowl, allowing them to come to room temperature for optimal volume.
2
In a separate medium bowl, sift together the millet flour, tapioca flour, rice flour, sweet rice flour, xanthan gum, salt, and 3/4 cup of granulated sugar. Set aside.
3
Using an electric mixer, beat the egg whites on medium speed until frothy, then add the cream of tartar. Continue beating until soft peaks form.
4
Gradually add the remaining 3/4 cup of sugar in small increments (about 3 tablespoons at a time), beating continuously until stiff peaks form. The mixture should be shiny and hold its shape.
5
With the mixer on the lowest setting, carefully incorporate the flour mixture, about 1/4 cup at a time, until just combined. Avoid overmixing to ensure the airy texture remains.
6
Fold in the vanilla extract gently with a spatula.
7
Pour the batter into a tube pan. Use a knife to gently swirl through the batter to expel any large air bubbles without deflating it further.
8
Bake the cake for 50-55 minutes or until the top is golden brown and the sides begin to pull away from the pan. A toothpick inserted into the center should come out clean.
9
Remove from the oven and let cool for 10 minutes. Run a knife along the outer edge of the pan, then remove the insert of the tube pan. Carefully run a knife along the bottom of the insert and invert the cake onto a cake plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this gluten-free dessert recipe?
The recipe is for a Delicate Gluten-Free Angel Food Cake.
How many egg whites are required for this recipe?
This recipe requires 12 egg whites.
What is the recommended oven temperature for baking the cake?
The oven should be preheated to 325°F (163°C).
What types of gluten-free flours are used in this blend?
The recipe uses a mix of millet flour, tapioca flour, rice flour, and sweet rice flour.
Why should egg whites be at room temperature before beating?
Allowing egg whites to come to room temperature helps them achieve optimal volume when beaten.
How much granulated sugar is needed in total?
The recipe calls for 1 1/2 cups of granulated sugar, which is divided during the process.
What is the role of cream of tartar in this cake?
Cream of tartar is added to the frothy egg whites to help stabilize them as they form peaks.
How long should I bake the angel food cake?
Bake the cake for 50-55 minutes.
What type of pan is best for this recipe?
A tube pan is required to ensure the cake rises and bakes correctly.
How do I know when the cake is fully cooked?
The cake is done when the top is golden brown, the sides pull away from the pan, and a toothpick inserted in the center comes out clean.
Is xanthan gum necessary for this gluten-free cake?
Yes, 1 teaspoon of xanthan gum is used to provide structure to the gluten-free flours.
When should I add the vanilla extract?
The vanilla extract should be gently folded in with a spatula after the flour mixture is incorporated.
How should I prepare the dry ingredients?
The millet, tapioca, rice, and sweet rice flours should be sifted together with the xanthan gum, salt, and 3/4 cup of sugar.
What is the proper way to incorporate the flour into the egg whites?
The flour mixture should be added 1/4 cup at a time using the lowest mixer setting until just combined.
Why is a knife swirled through the batter before baking?
Gently swirling a knife through the batter helps expel large air bubbles without deflating the mixture.
How long should the cake cool before removing it from the pan?
The cake should cool for 10 minutes before you run a knife along the edges and remove the insert.
What stage should the egg whites reach before adding the second half of the sugar?
The sugar should be added gradually once the egg whites have reached the soft peak stage.
What does 'stiff peaks' mean for egg whites?
Stiff peaks mean the mixture is shiny and holds its shape firmly when the beaters are lifted.
Can this cake be used in a trifle?
Yes, it is excellent for a summery trifle when paired with fresh strawberries and whipped cream.
Is there any fat or oil in this recipe?
No, this angel food cake recipe does not contain butter, oil, or egg yolks, making it fat-free.
What is the total number of ingredients in this recipe?
There are 10 ingredients in total.
What material is recommended for the mixing bowl?
A clean, dry stainless steel bowl is recommended for beating the egg whites.
How much salt is included in the recipe?
The recipe uses 1/4 teaspoon of salt.
What inspired this particular recipe?
It was inspired by the creator's sister's craving for angel food cake and their mother's desire for crème brûlée.
Can I serve this cake plain?
Yes, the cake is delightful served plain or with fresh fruit.
What is the main technique used to keep the cake light and airy?
Beating egg whites to stiff peaks and carefully folding in ingredients without overmixing keeps the cake airy.
What should I do after the 10-minute cooling period?
Run a knife along the outer edge and the bottom of the pan insert, then invert the cake onto a plate.
How much vanilla extract should be added?
The recipe calls for 1 tablespoon of vanilla extract.
Is there a specific way to add the sugar to the egg whites?
Yes, the sugar should be added in small increments, about 3 tablespoons at a time, while beating continuously.
What are some of the tags associated with this recipe?
Common tags include gluten-free, fluffy, dessert, baking, and sweet treat.