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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 3 hrs 5 mins Servings: 10 gluten-free-angel-food-cake-2955-d112808.jpg
Ingredients Ingredient Checklist 3/4 cup sifted Cup4Cup flour 3 tablespoons cornstarch 1 1/4 cups superfine sugar 14 large egg whites (1 3/4 cups), room temperature 1 tablespoon warm water 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 2 teaspoons pure vanilla extract Fresh berries and lightly sweetened whipped cream, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 3 hrs 5 mins Servings: 10 gluten-free-angel-food-cake-2955-d112808.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 3 hrs 5 mins Servings: 10
Recipe Summary
prep: 25 mins total: 3 hrs 5 mins
Servings: 10
prep: 25 mins
total: 3 hrs 5 mins
prep:
25 mins
total:
3 hrs 5 mins
Servings: 10
10
gluten-free-angel-food-cake-2955-d112808.jpg
gluten-free-angel-food-cake-2955-d112808.jpg
Ingredients
Ingredients
- 3/4 cup sifted Cup4Cup flour 3 tablespoons cornstarch 1 1/4 cups superfine sugar 14 large egg whites (1 3/4 cups), room temperature 1 tablespoon warm water 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 2 teaspoons pure vanilla extract Fresh berries and lightly sweetened whipped cream, for serving
Directions
Preheat oven to 350 degrees. With a fine sieve, sift together flour, cornstarch and 3/4 cup sugar four times into a small bowl. Set aside.
In the bowl of a standing mixer, whisk together egg whites and warm water on medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry.
In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through the batter to release air bubbles. Smooth top with an offset spatula. Bake until golden brown and springy to the touch, 40 to 45 minutes. Invert pan on its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate bottom-side up. Use a serrated knife to slice cake. Serve with berries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.
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All Reviews for Gluten-Free Angel Food Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gluten-Free Angel Food Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
