Gluten-Free Angel Food Cake Recipe

4.5 36 32
Gluten-Free Angel Food Cake Recipe
Gluten-Free Angel Food Cake Recipe photo by Taste of Home
Publisher Photo

Gluten-Free Angel Food Cake Recipe

Read Reviews
4.5 36 32
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1-1/2 cups egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 1/4 cup cornstarch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • Assorted fresh fruit, optional

Directions

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. Yield: 16 servings.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Angel Food Cake in Healthy Cooking June/July 2010, p18

Nutritional Facts

1 slice: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

  • 1-1/2 cups egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 1/4 cup cornstarch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • Assorted fresh fruit, optional
  1. 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.
  2. 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.
  3. 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.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired. Yield: 16 servings.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Angel Food Cake in Healthy Cooking June/July 2010, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forGluten-Free Angel Food Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
renoir User ID: 952846 256653
Reviewed Nov. 11, 2016

"This is fabulous!!! I often make GF treats for a friend. Some of them have so many ingredients to contend with, or have a yucky aftertaste. This was a quick and easy recipe, and it tastes like my regular Angel Food.

Also, some reviews said it was dense, but mine rose really high and had a light, fluffy texture. I wish I could post a photo!"

MY REVIEW
susiepru81 User ID: 8422653 228262
Reviewed Jun. 20, 2015

"This recipe is pretty good--it looks beautiful with good texture. Unfortunately after a few bites I really noticed the taste and texture of the cornstarch. Maybe next time I'll decrease to 1 T and increase the rice flour."

MY REVIEW
gsomerton User ID: 8399334 227344
Reviewed Jun. 2, 2015

"Best angel food cake I have ever eatenhu?lllkkkk"

MY REVIEW
subrosa39 User ID: 8291314 222728
Reviewed Mar. 14, 2015

"I'm looking for gluten-free AND sugar-free. Can a sugar substitute like Splenda or Purevia or Swerve be used instead of sugar?"

MY REVIEW
Butsky1414 User ID: 8218324 218172
Reviewed Jan. 18, 2015

"Unbelievable. Might sound dramatic but I shrieked with glee at first bite! Taste and texture EXACTLY like normal angel food cake. This will be my go to cake in the future. THANKYOU!!!!!!"

MY REVIEW
catalana User ID: 8158525 214896
Reviewed Dec. 14, 2014

"Made this for my Celiac husband, who misses his favorite dessert. A little denser than regular angel food cake, but tastes just as delicious. I actually prefer the denseness in this version."

MY REVIEW
chmanga User ID: 7806524 190258
Reviewed Sep. 2, 2014

"Can you freeze it?"

MY REVIEW
joybri93 User ID: 7874016 211765
Reviewed Jul. 2, 2014

"I used this recipe to make gluten free angel food cupcakes! They were amazing! I topped them with strawberries and a whipped cream buttercream. I prefer to buy premixed gluten free flours and "Better Batter" worked amazing in this recipe because it had a good mix of tapioca flour, rice flour, and potato starch! So if you don't want to go out and find potato starch and all that, just get Better Batter at a health food store or online and sub it for each flour, a total of 3/4 Cup. :)"

MY REVIEW
morgansoja User ID: 7856613 108922
Reviewed Jun. 20, 2014

"Wonderful! I had to go gluten free almost two years ago, and I have missed angel food cake so much! I made this yesterday and my husband, who does not eat gluten free, said that it tastes EXACTLY like regular angel food cake. He is a tough critic, and he had several slices. Very easy recipe to follow, and ingredients that most people that live GF lifestyle have in their kitchen."

MY REVIEW
Gcookin19 User ID: 7790571 173763
Reviewed May. 4, 2014

"Fantastic!! I made one this morning and then another this afternoon!! Both were wonderful! My non gluten-free husband chowed down several pieces--had to hide the rest! Second cake will be used at work tomorrow--if of course I can keep hubby out of it!!!"

Loading Image