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Gluten-free angel food cake topped with fresh berries on a white plate.

Gluten Free Angel Food Cake

This light and fluffy gluten-free angel food cake is a delightful dessert perfect for any occasion. Easily customizable, it's simple to make and sure to please everyone.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup gluten free cake flour
  • 1.5 cups granulated sugar Divided into two parts for mixing
  • 1/4 teaspoon salt
  • 12 large egg whites Room temperature recommended
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, sift together the gluten free cake flour, half of the granulated sugar, and salt.
  3. In a large mixing bowl, beat the egg whites until frothy.
  4. Add cream of tartar and continue beating until soft peaks form.
  5. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
  6. Gently fold in the flour mixture and the extracts until just combined.
  7. Pour the batter into an ungreased angel food cake pan.
Baking
  1. Bake for 35-40 minutes or until the cake springs back when lightly touched.
  2. Invert the pan and let the cake cool completely before removing it from the pan.

Notes

To serve, sprinkle with powdered sugar, fresh berries, or whipped cream. Can also drizzle with chocolate sauce. Store wrapped in plastic wrap in the fridge for up to a week, or freeze for about three months. Ensure clean and grease-free mixing bowl when beating egg whites.