March 27, 2008
Homemade angel food cake requires very few ingredients and is a snap if your gluten free flour mix is already prepared. It can be intimidating to work with egg whites at first, so visit Gluten Free Cooking School’s archives on How to Beat Egg Whites for further instructions and pictures. An angel food cake is one of the sweetest sponge cakes for a reason. The sugar helps stabilize the egg whites.
Prepare your ingredients and Preheat Your Oven for 325 degrees. For proportions see full recipe for angel food cake at Gluten Free Mommy. Separate egg whites in a stainless steel bowl and let them come to room temperature.
In a separate medium bowl, sift gluten free flour, salt, xanthan gum, and 3/4 cup of sugar. You can use a flour sifter (shown in picture) or a whisk.
Beat the egg whites until foamy; add the cream of tartar.
Beat until the egg whites form soft peaks.
Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time.
Beat until stiff peaks form.
Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in the vanilla. A rubber spatula would work well. Be careful! The egg whites give the cake its volume and structure. If you are over zealous, they may deflate!
Slowly pour the batter into a tube pan (preferably one where the inside lifts out) and spread the batter evenly. Run a knife through the batter to eliminate any air bubbles.
Bake for 50-55 minutes until top is golden and sides begin to pull away.
Cool for 10 minutes. Run knife around the edges of the tube pan. Remove the inside of the tube pan. Carefully run knife under the bottom of the pan. Invert on to cake plate.
Angel Food Cake is a great make ahead recipe.
This post was by our guest author: Natalie Naramor of the Gluten Free Mommy