Gluten-Free Angel Food Cake

Name: Gluten-Free Angel Food Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16 servings.
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

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

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.

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.

Nutrition 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.

Originally published as Angel Food Cake in Healthy Cooking June/July 2010

Reviews

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Average Rating:

Bridget

Jan 7, 2018

Awesome! I am horrible at baking gluten free, everything turns out wrong. But this was perfect. I actually used Bob's Red Mill baking flour instead of the flours/starches (it has everything but cornstarch in it) because it seemed like a decent substitute from buying all the different bags/boxes of flours/starches. It only needed to bake about 35 minutes in my oven (which cooks things faster than usual). It is perfect. Added strawberries and whipped cream!
renoir

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!
susiepru81

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.
gsomerton

Jun 2, 2015

Best angel food cake I have ever eatenhu?lllkkkk
subrosa39

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?
Butsky1414

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!!!!!!
catalana

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.
chmanga

Sep 2, 2014

Can you freeze it?
joybri93

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. :)
morgansoja

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.