Gluten Free Angel Food Cake

Make a gluten free Angel Food Cake from scratch! It's light and airy, filled with sweetened whipped cream and fresh berries. Garnished with colourful pansies it's an impressive dessert for any special occasion in spring or summer.

Course Dessert, gluten free desserts

Cuisine American, Canadian

Keyword Angel Food Cake, gluten free angel food cake

Prep Time 30

Cook Time 35

Final Assembly 15

Total Time 1 20

Servings people

Calories 347kcal

Author Cinde Little

Equipment

1 Angel Food Cake pan

Ingredients

Gluten Free Cake Flour Blend

90 grams white rice flour
73 grams cornstarch
43 grams tapioca starch
40 grams brown rice flour
30 grams non fat dry milk powder (substitute soy milk powder for dairy free)
10 grams potato starch
5 grams xanthan gum

Gluten Free Angel Food Cake

¾ cup icing sugar (first amount)
140 grams gluten free cake flour blend (recipe above)
½ teaspoon xanthan gum
½ teaspoon salt
12 egg whites, room temperature
⅓ cup warm water
1½ teaspoon cream of tartar
¼ teaspoon vanilla
¾ cup icing sugar (second amount)

Whipped Cream Filling

2 cups whipping cream
2 tablespoon icing sugar
1 teaspoon vanilla extract

Garnish

fresh fruit and edible flowers

Instructions

Gluten Free Cake Flour Blend

Make cake flour blend in the bowl of a food processor. Process for one minute to finely grind the milk powder and evenly combine the ingredients. Store in an airtight container. Can be made a week in advance.

Gluten Free Angel Food Cake

Preheat the oven to 350°F. DO NOT grease the Angel Food Cake pan.
Place a strainer over a bowl and add first amount of icing sugar, cake flour, xanthan gum and salt straining it into the bowl. Move the strainer over a second bowl and again sift the mixture into that bowl. Repeat sifting the mixture 4 times.
In the large bowl of a stand mixer beat the egg whites, water, cream of tartar and vanilla on medium-high speed.
Gradually add the second amount of icing sugar a few tablespoons at a time. Continue beating on medium-high speed until soft peaks form, 3-4 minutes. Increase speed to high and beat until peaks become stiff and glossy, 2-3 minutes.
In stages sift the flour mixture onto the egg white mixture and gently folding it in. Pour the batter into the Angel food cake pan. Lightly tap the pan on the counter a few times to settle the batter.
Bake in preheated oven 30-35 minutes or until a wooden skewer inserted in the middle of the cake comes out clean. Cool the cake upside down on an inverted glass or bottle until completely cooled, about 2 hours.

Whipped Cream Filling

Whip the cream to soft peaks. Add the sugar and vanilla and continue beating until it forms stiff peaks.

Assembly and Garnish

Remove cooked cake from the pan using a small plastic spatula to loosen the sides if needed. Using a serrated knife cut the cake in half horizontally. Place the bottom half on a serving tray.
Top with half of the whipped cream and most of the fruit. Place the top piece of cake on top.
Drop whipped cream onto the top of the cake by the spoonful pushing it close to the edges. Decorate with more fruit and/or fresh edible flowers. Refrigerate until serving.

Notes

HOMEMADE FLOUR: To make a special cake I'm willing to make a special flour blend for a single recipe. I may only make one Angel Food Cake a year so I want it to turn out. Use the remaining flour in any everyday recipe like muffins, pancakes or waffles.

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