Best 2 Gluten Free Angel Food Cake Recipes
Indulge in the heavenly goodness of a gluten-free angel food cake, a culinary masterpiece that combines delicate textures and tantalizing flavors. Imagine sinking your teeth into a cloud-like cake that's both light and airy, with a symphony of sweetness that dances on your palate. This delectable treat is a perfect choice for those with gluten sensitivities or those seeking a healthier alternative to traditional cakes. With its ethereal texture and irresistible charm, the gluten-free angel food cake will elevate any occasion, bringing joy and satisfaction to every bite. Discover the secrets to creating this culinary delight with our comprehensive guide, where we'll unveil the perfect recipe and provide expert tips to ensure a flawless baking experience.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE ANGEL FOOD CAKE
My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
ANGEL FOOD CAKE (GLUTEN AND SUGAR FREE)
This was a challenge! I have never made a gluten free sugar free angel food cake before. It took a long time to prepare because I found the flour mixture was a bit more dense then if I'd used regular flour. But, I am happy with the result none the less.
Provided by Jo Zimny
Categories Cakes
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325'F. Position the rack in the lower part of the oven.
- 2. Combine flour, xanthan gum together and sift 3 times.
- 3. Beat the egg whites on low speed until they begin to get frothy. Add the cream of tartar and salt, increase the speed to medium continue to beat until the egg whites are billowy mounds. Pour the agave nectar about one tablespoon at a time into the egg whites until all the agave is incorporated and the eggs are in the soft peak stage. Do not beat to the stiff stage, it will make folding the flour in difficult.
- 4. Pour in the vanilla and lemon juice, mix until just incorporated.
- 5. Sift the flour over the egg whites about 3 tablespoons at a time. Fold in very gently making sure you cut down to the bottom of the pan. Do not stir, this will deflate the egg whites, also move very slowly. Use all the flour, make sure it's all folded in well.
- 6. Pour the batter into your angel food cake tube pan and cut through the egg mixture with a knife to get the air bubbles out. Smooth the top of the batter with the spatula.
- 7. Bake for 50-60 minutes, until golden brown and the cake springs back when touched. Check after 50 minutes, some ovens are hotter then the other.
- 8. When the cake is done, remove from the oven and immediately invert on a platter or on a large bottle. Cool for 2-3 hours. To remove cake, place the cake tin on its side and run a thin long flexible metal blade around the outside, pushing against the pan, then use a long, thin boning knife to loosen the part around the middle of the tube. If you have a pan with a release bottom, pop the cake out. Use a thin spatula to release the cake from the bottom.
- 9. Serve with whipped cream and strawberries or your favorite fruit. Enjoy!
Tips:
- Make sure all ingredients are at room temperature before you start baking. This will help the cake rise evenly.
- Be careful not to overbeat the egg whites. Overbeaten egg whites will make the cake tough.
- Fold the egg whites into the batter gently. Overmixing will deflate the egg whites and make the cake dense.
- Bake the cake in a preheated oven. A cold oven will cause the cake to sink in the middle.
- Do not open the oven door during baking. This will cause the cake to fall.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
Gluten-free angel food cake is a light and fluffy cake that is perfect for any occasion. It is easy to make and can be dressed up or down depending on the occasion. With a few simple tips, you can make a gluten-free angel food cake that is just as delicious as the traditional version.
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