This cake is so light, airy, and delicious it doesn't need anything to make it better. Though, if you're inclined, some strawberries and whipped cream wouldn't hurt. The best part? No one knew this cake was gluten free.
I was concerned the normal angel food melt-in-your-mouth texture wouldn't work when gluten free since some of the gf blends taste somewhat gritty, but King Arthur Flour makes a really good multi-purpose flour and their recipe for Angel Food Cake is perfect whether you are gluten free or not.
Yield: one 10" cake, about 12 to 16 servings.
original recipe found here: http://www.kingarthurflour.com/recipes/gluten-free-angel-food-cake-recipe
Step 1: Gather Ingredients
10-inch round tube (angel food cake) pan
3/4 cup (4.25 ounces) King Arthur Gluten Free Multipurpose Flour
1/4 cup (1.25 ounces) cornstarch
1 1/2 cups plus 2 Tbsp. (12.25 ounces) superfine sugar, divided (I blended granulated sugar in my blender for one minute until it looked like powdered/confectioner's sugar.)
1 1/2 cups (12 to 13 ounces) egg whites (be very careful that not one drop of yolk gets in the whites or they won't whip)
1/4 tsp. salt
1 1/2 tsp. cream of tartar
2 tsp. vanilla extract
1/4 tsp. almond extract
Step 2: Prepare Batter
Preheat the oven to 350°F and place the oven rack in its lowest position.
Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.
In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
Gradually beat in the remaining 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated. (I used the stand mixer whip to fold the flour/sugar blend in, then finished with a few folds using a rubber spatula to be sure all was blended.)
Step 3: Bake Cake and Enjoy
Spoon the batter into an ungreased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
Cut the cake with a serrated knife or angel food cake comb. If it's difficult to cut, wet the knife and wipe it clean between slices.
If desired, serve with whipped cream and fruit.
Wrap any leftovers airtight, and store at room temperature.
First Prize in the
Paige Russell made it!