Best 2 Gluten Free Angel Food Cake Recipes
Indulge in the heavenly delight of gluten-free angel food cake, a culinary masterpiece that combines delicate texture, fluffy structure, and a symphony of flavors. This delectable treat is a testament to the boundless possibilities of gluten-free baking, offering a delightful experience for those with gluten sensitivities or preferences. With its sky-high elevation and feathery crumb, angel food cake is the epitome of lightness and elegance. This article presents a curated collection of gluten-free angel food cake recipes, each offering unique variations and flavor combinations to tantalize your taste buds. From classic vanilla to vibrant citrus, nutty almond to rich chocolate, these recipes cater to every palate, promising an unforgettable sweet escape. Get ready to embark on a culinary journey that will elevate your gluten-free baking skills and leave you craving more.
Let's cook with our recipes!
GLUTEN-FREE ANGEL FOOD CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
ANGEL FOOD CAKE (GLUTEN AND SUGAR FREE)
This was a challenge! I have never made a gluten free sugar free angel food cake before. It took a long time to prepare because I found the flour mixture was a bit more dense then if I'd used regular flour. But, I am happy with the result none the less.
Provided by Jo Zimny
Categories Cakes
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325'F. Position the rack in the lower part of the oven.
- 2. Combine flour, xanthan gum together and sift 3 times.
- 3. Beat the egg whites on low speed until they begin to get frothy. Add the cream of tartar and salt, increase the speed to medium continue to beat until the egg whites are billowy mounds. Pour the agave nectar about one tablespoon at a time into the egg whites until all the agave is incorporated and the eggs are in the soft peak stage. Do not beat to the stiff stage, it will make folding the flour in difficult.
- 4. Pour in the vanilla and lemon juice, mix until just incorporated.
- 5. Sift the flour over the egg whites about 3 tablespoons at a time. Fold in very gently making sure you cut down to the bottom of the pan. Do not stir, this will deflate the egg whites, also move very slowly. Use all the flour, make sure it's all folded in well.
- 6. Pour the batter into your angel food cake tube pan and cut through the egg mixture with a knife to get the air bubbles out. Smooth the top of the batter with the spatula.
- 7. Bake for 50-60 minutes, until golden brown and the cake springs back when touched. Check after 50 minutes, some ovens are hotter then the other.
- 8. When the cake is done, remove from the oven and immediately invert on a platter or on a large bottle. Cool for 2-3 hours. To remove cake, place the cake tin on its side and run a thin long flexible metal blade around the outside, pushing against the pan, then use a long, thin boning knife to loosen the part around the middle of the tube. If you have a pan with a release bottom, pop the cake out. Use a thin spatula to release the cake from the bottom.
- 9. Serve with whipped cream and strawberries or your favorite fruit. Enjoy!
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the batter to emulsify properly and result in a light and fluffy cake.
- Use a sifter to aerate the flour and cornstarch. This will help to incorporate air into the batter and make the cake lighter.
- Beat the egg whites until they are stiff peaks. This will help to create a stable meringue that will hold the air and give the cake its height.
- Fold the meringue into the batter gently. Overmixing will deflate the meringue and result in a dense cake.
- Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
- Cool the cake upside down. This will help to prevent the cake from shrinking and cracking.
Conclusion:
Gluten-free angel food cake is a delicious and impressive dessert that is perfect for any occasion. By following these tips, you can easily create a light and fluffy cake that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #oven #cakes #dietary #gluten-free #free-of-something #equipment #number-of-servings #4-hours-or-less
You'll also love
