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Gluten Free Angel Food Cake

Gluten Free Angel Food Cake Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup (120 g) gluten free all-purpose flour blend
  • 1 ½ cups (300 g) granulated sugar, divided
  • 12 large egg whites (about 1 ½ cups), at room temperature
  • 1 ½ tsp cream of tartar
  • ¼ tsp fine sea salt
  • 2 tsp vanilla extract

Method
 

  1. Preheat oven to 350 °F (175 °C). Sift flour with ¾ cup (150 g) sugar three times; set aside.
  2. Beat egg whites, cream of tartar, and salt on medium until foamy. Slowly add remaining ¾ cup (150 g) sugar, then beat on high until stiff, glossy peaks form.
  3. Add vanilla; fold in the flour mixture in three additions just until no streaks remain.
  4. Spoon into an ungreased 10 inch tube pan, smooth the top, and bake for 35 to 40 minutes until golden and springy.
  5. Invert the pan immediately and cool upside down completely. Run a knife around the edges to release, then slice and serve.

Notes

Cooling the cake upside down is not optional. Leave it inverted for at least 1 hour before unmolding. The cake tastes best the day it is baked but stays good at room temperature for a few days.