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This Easy, Gluten-free Angel Food Cake bakes up fluffy, tall, and so light and airy; it's the perfect base to enjoy on its own or topped with your favorite berries and whipped cream.
When the weather warms up, I start wanting things I cook to be lighter, including my desserts. I mean, let's be honest, I have a sweet tooth, and as much as I love chocolate, it's not my favorite in the summer. I much prefer something more delicate and usually something that I can enjoy all the fresh seasonal berries with. That's why I knew I needed to make my favorite Angel Food Cake gluten-free. Of course, I've figured out how to make it totally grain-free, too, just because, why not?
Are you ready for a slice of heaven without even having to check and see if your butter is fully defrosted? Then this is the cake for you. This Angel Food Cake is light, fluffy and white on the side with a tender brown crumb on the outside, leaving a texture that is perfectly fluffy and tender with it's delicate flavor. So what ingredients make that possible?
Ingredients
- Egg Whites - You can use fresh separated eggs or egg whites from the carton. I have found both works just fine in this recipe, and I tend to use what I have on hand. Just make sure you bring them to room temperature before you begin. Note: If you are using fresh eggs, crack and separate them outside the mixer. You do not want any yolks as the fat in the yolk can prevent the egg whites from forming peaks.
- Sugar - You are using plain sugar, not powdered sugar. You can also use superfine sugar, which will make it lighter when it comes together.
- Tapioca Starch
- Potato Starch or Corn Starch if you can handle it. Both work in this recipe, but I know at least around where I am, potato starch (not the potato flakes) can be hard to find sometimes.
- Cassava Flour - This is a heavier flour, but you are not using much at all, but it helps to give the cake a little more structure like it would with its traditional cake flour counterpart.
- Lemon Extract or Vanilla Extract - I prefer the lightness of the lemon in this recipe, but vanilla is what is traditionally used, and they both taste great.
- Cream of Tartar - This, when combined with the egg whites, helps them maintain their fluff which is the main structure of the cake.
- Salt - Just a bit
Tips and Tricks to Make the Best Angel Food Cake
Angel Food Cake isn't hard but there are several tips and tricks that make sure you get the best results. I highly suggest reading them all before proceeding to bake the cake.
This helps the egg whites come together easier and allows them to fluff and hold their structure better.
You want the final egg whites to have SOFT peaks, not stiff. If you overwhip the eggs, the cake can become tough or collapse in the oven. Watch them closely to make sure you are stopping before they get to that point.
Making sure to do this lightly and deliberately will help maintain the air in the egg whites and make sure that you do not end up with any unincorporated clumps of dry ingredients. If you have clumps left, it can lead to hard pieces formed in the cake once it's baked instead of it being light and fluffy.
The instructions say 325 degrees to bake this angel food cake. That is not a mistake. A higher temperature will not bake the cake properly, and the final texture will be off.
Angel Food Cake needs to be baked into a tube pan with a flat bottom and sides. Do NOT try to bake this in a bundt pan as there are too many surfaces for the cake to be able to come out cleanly and in one piece. Don't want to have to buy one? Check out this article on how to make one so you can still enjoy this cake.
This might sound odd because, for most cakes, you will grease or line with parchment paper to help keep the cake from sticking. In an Angel Food Cake, that grease actually prevents the cake from rising properly, and it will not bake correctly. If you have already greased the pan, completely wash it and dry to ensure that no grease residue remains before proceeding.
This cake is light and fluffy. If you cool the cake right side up, the cake will collapse in on itself. Cooling it upside down on a wire cooling rack helps it maintain its shape while still getting air, allowing it to cool before you remove it.
Lightly run a knife around the edges to release the cake once it's fully cool. I usually let it sit for about 2-3 hours. If the cake doesn't easily release after you run the knife, give it a gentle tap upside down, and it should pop out.
Always use a serrated knife to cut Angel Food Cake. If you use a non-serrated knife, it will squish the cake instead of letting it maintain its height.
How to make the perfect Angel Food Cake
- Pulse the sugar until it is fine but not powdered, set one cup of the sugar aside.
- Add the tapioca starch, potato or corn, starch, cassava flour, and salt and pulse again to help combine and aerate the dry ingredients to the remaining sugar still in the food processor.
- Add the egg whites to a bowl (I use my stand mixer) and the cream of tartar on medium-low speed until the mixture becomes foamy.
- Once the eggs are foamy, slowly add the sugar that was set aside while mixing over medium speed.
- When all the sugar is combined, continue to beat the eggs until they form soft white peaks. Remember not to take the egg whites any farther, so watch them.
- Slowly and carefully add and fold in the dry ingredients in small batches to the egg whites until they are all added.
- Pour and lightly spread the cake batter into the dry tube pan. You can lightly move the bowl back and forth to help level out the top if needed.
- Bake the angel food cake in the middle of the oven at 325 degrees for 35-45 minutes. The cake will rise above the top, and it will have a golden brown color on top when it is done.
- Remove the cake from the oven and carefully turn the cake upside down over a metal cooling rack. Do not let it stay upright for long, so it doesn't collapse.
- Allow the cake to cool upside down until it's completely cool. I usually leave it alone for 2-3 hours.
- When the cake is cooled, carefully run a knife around the edges of the pan and around the middle flute and give it a slight tap upside down to release the cake.
- Slice the cake with a serrated knife and serve it alongside your favorite fresh berries, whipped cream, or whatever you desire.
There is a lot of information here. I know that, but I promise it's just little things, and making sure you have them down before you start will ensure that you have a successful gluten-free Angel Food Cake every time.
Helpful Tools
- A food Processor or a High-Speed Blender will help make the sugar fine.
- Egg Separator - Cheap little kitchen gadget, but it really does come in handy, especially if you are using fresh eggs for this recipe.
- Stand Mixer or a Hand Mixer
- Fine Mesh Strainer or a Sifter
- Tube Pan
- Cooling Rack
How to Serve
Don't hide this light cake under a heavy frosting; it doesn't need it. I love to pair it with some light, fresh whipped cream, and seasonal berries. You could even do a light dusting of some powdered sugar for an extra bit of sweetness if you like.
Can you make this ahead of time or freeze this cake?
Yes, you can! Angel Food Cake can be made ahead, cooled, wrapped tightly in plastic wrap, and stored a room temperature or in the fridge for a few days. You can even freeze it for up to three months. When you are ready to eat frozen cake, just let it thaw overnight in the fridge and then bring it back to room temperature before topping and enjoying like you would fresh.
More Sweet Treats to Enjoy
Ultimate Grain-free Chocolate Cake
Easy Fluffy Gluten-free Angel Food Cake
Equipment
- Tube Pan
- Food Processor or Blender
- Stand Mixer or Hand Mixer
- Egg Separator
- Fine Mesh Strainer or Sifter
- Cooling Rack
Ingredients
- 1 ¾ C Sugar
- 12 Large Egg Whites at room temerature
- 1 ½ teaspoon Cream of Tartar
- ½ C Tapioca Starch
- ½ C Potato Starch (not potato flakes) or Corn Starch
- 1 ½ TBS Cassava Flour
- 1 ½ teaspoon Vanilla Extract or Lemon Extract
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 325 degrees and move the racks so one is in the lower middle.
- Pulse the sugar until it is fine but not powdered, set one cup of the sugar aside.
- Add the tapioca starch, potato or corn, starch, cassava flour, and salt and pulse again to help combine and aerate the dry ingredients to the remaining sugar still in the food processor.
- Add the egg whites to a bowl (I use my stand mixer) and the cream of tartar on medium-low speed until the mixture becomes foamy.
- Once the eggs are foamy, slowly add the sugar that was set aside while mixing over medium speed.
- When all the sugar is combined, continue to beat the eggs until they form soft white peaks. Remember not to take the egg whites any farther, so watch them.
- Slowly and carefully add and fold in the dry ingredients in small batches to the egg whites until they are all added.
- Pour and lightly spread the cake batter into the dry tube pan. You can lightly move the bowl back and forth to help level out the top if needed.
- Bake the angel food cake in the middle of the oven at 325 degrees for 35-45 minutes. The cake will rise above the top, and it will have a golden brown color on top when it is done.
- Remove the cake from the oven and carefully turn the cake upside down over a metal cooling rack. Do not let it stay upright for long, so it doesn't collapse.
- Allow the cake to cool upside down until it's completely cool. I usually leave it alone for 2-3 hours.
- When the cake is cooled, carefully run a knife around the edges of the pan and around the middle flute and give it a slight tap upside down to release the cake.
- Slice the cake with a serrated knife and serve it alongside your favorite fresh berries, whipped cream, or whatever you desire.
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