Gluten Free Angel Food Cake

Before switching to a gluten free diet, I was a pretty good baker. I don’t think I’m a bad baker now… but it has surely become a challenge for me (there are more baking failures than every before).  New flours, thickeners, binders, and leaveners always seem daunting when reviewing a new gluten free cake or cookie recipe.  I don’t quite understand it all, but I’m learning.

My favorite gluten free cake so far is the Flour-less Meyer Lemon Cake that I posted a couple of months ago. My second favorite, though, is this Angel Food Cake recipe.  What I have begun to notice is that the cakes that use primarily eggs as the ingredient to give the cake structure, as opposed to wheat flour, come out the best when substituting a gluten free flour.  Thus making Angel Food Cake a good cake to convert to gluten free.


  • 3/4 cup Gluten Free All Purpose flour ( Arrowhead Mill or King Arthur)
  • 1/4 cup cornstarch
  • 1 1/2 cup + 2 TBSP  Superfine Caster Sugar (will be divided and used in 2 locations in the recipe)
  • 1 1/2 cups egg whites (the whites of 10-12 eggs)
  • 1/4  tsp salt
  • 1 1/2 tsp cream of tartar
  • 2-3  tsp vanilla extract
  1. Preheat the oven to 350 degrees F and place the oven rack in the lowest position.
  2. Place flour, cornstarch, and 3/4 cup of sugar in a bowl. Whisk and then sift together.
  3. In a large, clean mixing bowl, beat together egg whites, salt, and cream of tartar until foamy. This will take about 1 minute
  4. Add Vanilla and continue to beat until the egg whites have increased in volume, and thicken.
  5. Gradually beat 3/4 cups + 2 TBSP sugar, a little bit at a time, into the egg whites until the meringue holds soft peaks.
  6. Gently fold the sifted flour/sugar mixture, 1/4 cup at a time, into the egg whites. Fold until just incorporated. Do not over stir.
  7. Spoon the batter into an ungreased 10″ round angel food pan. Gently tap around the pan to diffuse any large air bubbles.
  8. Bake the cake until golden brown, and the top springs back when pressed lightly, about 45 minutes.
  9. Remove cake pan from the oven and invert pan onto the neck of a heat proof bottle or funnel, to suspend the cake upside down to cool for about 2 hours.
  10. Run a knife around the edges of the pan to help turn the cake out of the pan.
  11. Serve with berries, whipped cream, strawberry sauce.


    1. Thanks! It was really light- and actually the crumb as less dense than a traditional angel food cake. And it was good enough to eat with out any sauce. I checked out your carrot-raisin cake. Looks good too!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s