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Gluten-Free Angel Food Cake

A light, airy, and naturally gluten-free cake perfect for warm days or special occasions, great when paired with fresh fruit or chocolate.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup gluten-free flour blend Sifted for best results
  • 1.5 cups granulated sugar
  • 12 large egg whites Fresh or liquid egg whites labeled as 100%
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract Or lemon/almond extract for variation
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue to beat until soft peaks form.
  3. Gradually add the sugar, beating until stiff peaks form.
  4. Gently fold in the gluten-free flour blend and vanilla until no dry spots remain.
  5. Pour the batter into an ungreased tube pan.
Baking
  1. Bake for 30-35 minutes or until the cake is golden and springs back when touched.
  2. Invert the pan to cool the cake completely before removing it.

Notes

Serve with fresh berries and whipped cream, or drizzle with chocolate sauce. Store in an airtight container at room temperature for 2-3 days, or freeze slices for longer storage. Ensure mixing bowls and utensils are clean for better egg white whipping.