Description
Light-as-air gluten-free angel food cake delivers heavenly sweetness without wheat flour. Delicate crumb and cloud-like texture welcome dessert enthusiasts wanting a guilt-free indulgence you can savor with pure delight.
Ingredients
Scale
- 12 large egg whites (cold)
- ¾ cup (150 g) granulated sugar
- ¾ cup (90 g) powdered sugar
- ¾ cup (90 g) all-purpose gluten-free flour with xanthan gum (Pillsbury gluten-free)
- ¼ cup (30 g) cornstarch
- 1 ½ tsps cream of tartar
- ¼ tsp salt
- 1 ½ tsps pure vanilla extract
- ½ tsp pure almond extract
Instructions
- Preparation: Position the oven rack at the lowest setting and preheat to 350°F, ensuring uniform heat distribution for optimal baking conditions.
- Flour Blend: Meticulously whisk cornstarch and gluten-free flour in a mixing bowl, creating a uniform dry ingredient base.
- Meringue Formation: Deploy an electric mixer to whip egg whites and cream of tartar, transforming them into a light, voluminous foam with increasing velocity.
- Sugar Integration: Gradually incorporate granulated and powdered sugars while elevating mixer speed, simultaneously introducing vanilla and almond extracts with a salt pinch until the meringue develops glossy, soft peaks.
- Batter Assembly: Gently disperse the flour mixture into the meringue, folding with precision and mixing at medium speed to ensure complete ingredient harmonization.
- Pan Preparation: Carefully pour the ethereal batter into an ungreased 10-inch tube pan, smoothing the surface and using a butter knife to eliminate potential air bubbles.
- Baking Process: Roast for 30-35 minutes, monitoring until the surface achieves a golden complexion and responds with subtle resilience when touched.
- Cooling Technique: Immediately invert the pan onto a heatproof funnel, allowing comprehensive cooling for two hours to preserve the cake’s delicate architectural structure.
- Serving Presentation: Delicately separate cake edges with a thin knife, gracefully transfer to a serving platter, and slice using a serrated knife to maintain its airy texture.
Notes
- Whip with Precision: Egg whites must reach soft, glossy peaks without overbeating, which can deflate the cake’s signature airy texture.
- Flour Fusion Technique: Sprinkle flour mixture gradually and fold gently to prevent dense, heavy cake and maintain delicate structure.
- Cooling Crucial Step: Inverting pan immediately after baking prevents cake from collapsing and ensures maximum volume and lightness.
- Equipment Essentials: Use an ungreased tube pan and clean, grease-free utensils to help egg whites achieve maximum volume and stability.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 106
- Sugar: 12 g
- Sodium: 37 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 0 mg