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Gluten-Free Angel Food Cake
Gluten-Free Angel Food Cake
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Gluten-free angel food cake: Top with fruit, whipped cream, or fudge sauce for a delightful treat.
Ingredients:
  • 1 cup white rice flour
  • 0.5 cup powdered sugar
  • 0.25 teaspoon xanthan gum
  • 18 large egg whites
  • 2 teaspoons cream of tartar
  • 1.5 cups white sugar
  • 1 teaspoon pure vanilla extract
Instructions:
  • Preheat the oven to 350°F (175°C) for perfectly baked dishes.
  • Sift rice flour, powdered sugar, and xanthan gum through a sieve 3 times.
  • In a large glass, metal, or ceramic bowl with high sides, beat egg whites on high speed until foamy. Incorporate cream of tartar and salt once they start to get fluffy. Keep beating until stiff peaks form. Fold in white sugar and vanilla.
  • In a grand punch bowl, gently add the egg whites, then sprinkle with the flour mixture. Layer in the remaining egg whites and flour mixture, folding together with care. Spoon the batter into a round 2-part angel food cake pan.
  • Bake for 50 to 60 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
  • Take out of the oven and allow to rest for up to 5 minutes. Carefully invert the dish onto a wine bottle and let cool completely for 1 to 2 hours.
  • Once the cake has cooled, gently invert it onto a cake stand. If necessary, glide a knife along the edges to loosen. Flip the cake stand over to release the cake from the pan.

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