So I was visiting my brother-in-law last weekend and he asked me if I knew of any recipes for a gluten-free angel food cake. I didn’t but thought it couldn’t be that complicated. I could surely wing it. 🙂
I researched recipes online and in cookbooks of both regular angel food cake and gluten-free, then I decided to shuck it all and try my own way. I so confident that I could do this, I even invited my sons to help with the recipe. I’m thrilled to say, it was a resounding success!
Gluten-Free Angel Food Cake
1 ½ C Confectioner’s Sugar (divided in half)
¼ C All Purpose Gluten-Free Flour
¾ C Garbanzo Bean Flour
½ tsp Xanthan Gum
½ tsp Sea Salt
1 ¾ C Egg Whites
1/3 C Warm Water
1 ½ tsp Cream of Tartar
¼ tsp Almond Extract
½ tsp Vanilla Extract
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, sift together flours, salt, xanthan gum, and 3/4 cup of confectioner’s sugar. Sift flour/confectioner’s sugar mixture three more times. (Sifting is your friend in this recipe. It helps to aerate the flour to make the cake light and fluffy.) Set bowl aside.
In a large bowl, mix vanilla extract, almond extract, water, cream of tartar, and egg whites. Using a hand mixer, beat on medium speed until blended (took me 4 minutes) then beat on high-speed until the egg white mixture forms stiff peaks and the mixture itself appears smooth. Turn of hand mixer and set it aside. 🙂
Sift the flour mixture into the egg whites a 1/4 at a time. Using a baking spatula, fold the egg whites gently until the flour is thoroughly blended in.
Pour batter into a tube pan. Carefully run the spatula through the batter to release any air bubbles then use the spatula to smooth down the top. The pan will be about 3/4 full.
Place pan in the center of the oven. Bake for 30-40 minutes. Cake is ready when top is lightly golden brown, springs back after finger touch and a toothpick inserted into the cake near the center comes out clean.
Remove pan from oven. Wait five minutes then run a knife along the inner and outer edges of the cake. Carefully invert the pan onto a cooling rack. Allow cake to cool for one hour.
Serve with your favorite fruits and whipped topping!