Light & Fluffy Gluten-Free Angel Food Cake
Experience the delightful rise and airy texture of this Light & Fluffy Gluten-Free Angel Food Cake, a perfect treat for everyone, including those with celiac disease! This cake serves up to 16 people and is ideal for celebrations, gatherings, or simply as a delicious dessert. Not only does it retain its flavor and texture when frozen, allowing you to prepare it in advance, but it has also been perfected with the inclusion of guar gum or xanthan gum for added stability. Follow the clearly outlined instructions to ensure that your cake achieves a beautiful height and golden finish. You’ll impress your family and friends with this gluten-free creation that everyone will enjoy!
N/A
Servings
112.5
Calories
10
Ingredients
Ingredients
Egg Whites
1 2/3 cups (at room temperature)
Potato Starch
1/2 cup
Cornstarch
1/2 cup
Guar Gum or Xanthan Gum
1 teaspoon
White Sugar
1/2 cup
Salt
1/2 teaspoon
Cream of Tartar
1 teaspoon
Vanilla Extract
1 teaspoon
Almond Extract
1 teaspoon
White Sugar (sifted)
3/4 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
Bring egg whites to room temperature for optimal beating.
3
In a bowl, sift together the potato starch, cornstarch, guar gum or xanthan gum, and 1/2 cup of white sugar. Set aside.
4
In the bowl of a stand mixer, add the egg whites and beat on high speed until frothy and foamy.
5
Add the salt, cream of tartar, vanilla extract, and almond extract, then continue beating at high speed until the mixture forms stiff peaks. This can take anywhere from 3 to 20 minutes depending on your mixer; ensure the peaks stand straight when the beater is lifted.
6
Reduce mixer speed to medium. Gradually add the remaining 3/4 cup of sugar, one teaspoon at a time, while continuing to beat the mixture until it is thick and holds its shape.
7
Gently fold in the sifted flour and sugar mixture in thirds, taking care to maintain the volume of the egg whites.
8
Transfer the batter into a clean, ungreased 10-inch tube pan, ensuring an even distribution.
9
Bake in the preheated oven for 45 to 60 minutes, or until the top is golden brown with some cracks and dry to the touch.
10
Once baked, immediately invert the pan over a bottle or cooling rack, allowing the cake to hang until completely cool. This will prevent the cake from collapsing.
11
Let the cake cool completely before serving or freezing. Enjoy this delightful gluten-free treat!
Nutrition Information
0.25g
Fat
22.5g
Carbs
1.88g
Protein
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Is this Light & Fluffy Gluten-Free Angel Food Cake safe for celiacs?
Yes, this recipe is specifically formulated to be gluten-free and suitable for those with celiac disease.
How many servings does this cake provide?
This cake serves up to 16 people.
Can I freeze this gluten-free angel food cake?
Yes, this cake retains its flavor and texture when frozen, allowing for advance preparation.
Why is guar gum or xanthan gum used in this recipe?
Guar gum or xanthan gum is added to the recipe to provide necessary stability to the gluten-free structure.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
Do the egg whites need to be at a specific temperature?
Yes, egg whites should be brought to room temperature for optimal beating and volume.
What starches are used instead of wheat flour?
The recipe uses a combination of potato starch and cornstarch.
How do I prepare the dry ingredients?
You should sift together the potato starch, cornstarch, gum, and 1/2 cup of white sugar.
How long does it take to beat the egg whites to stiff peaks?
It can take anywhere from 3 to 20 minutes depending on the speed and power of your mixer.
What are the signs of a stiff peak?
The peaks should stand straight up without drooping when the beater is lifted.
What flavor extracts are used?
The cake is flavored with both vanilla extract and almond extract.
When should I add the remaining sugar?
After reaching stiff peaks, reduce the mixer speed to medium and add the remaining 3/4 cup of sugar one teaspoon at a time.
How should the dry mixture be incorporated?
Gently fold in the sifted flour and sugar mixture in thirds to avoid deflating the egg whites.
What type of pan is required?
A clean, ungreased 10-inch tube pan is necessary for this recipe.
Should I grease the tube pan?
No, the pan must be ungreased to allow the batter to climb the sides and achieve height.
How long should the cake bake?
The cake should bake for 45 to 60 minutes.
How do I know the cake is finished baking?
The top should be golden brown with some cracks and feel dry to the touch.
What is the crucial step immediately after baking?
Immediately invert the pan over a bottle or cooling rack to prevent the cake from collapsing.
How many calories are in one serving?
Each serving contains approximately 112.5 calories.
Is this cake low in fat?
Yes, it is very low in fat, containing only 0.25g per serving.
How much protein is in each slice?
There is 1.88g of protein per serving.
How many carbohydrates are in a serving?
A single serving contains 22.5g of carbohydrates.
Is this cake dairy-free?
Yes, based on the ingredient list and tags, this recipe is dairy-free.
Can I substitute the potato starch?
The recipe specifically calls for potato starch and cornstarch for the correct gluten-free texture.
How much total sugar is used in the recipe?
The recipe uses a total of 1 1/4 cups of white sugar.
Is salt included in the ingredients?
Yes, 1/2 teaspoon of salt is used.
What is the purpose of cream of tartar?
Cream of tartar is used to stabilize the egg whites while beating.
How much egg white is needed?
The recipe requires 1 2/3 cups of egg whites.
What should the final texture of the cake be?
The cake is designed to be light, fluffy, and airy.
Can I serve the cake while it is still warm?
It is recommended to let the cake cool completely before serving to ensure the structure is set.