Angel Food Cake and its GF

June 15, 2011
4.7 Stars
Author Notes

Angel Food cake is so light and just about perfect in the summer it keeps well and is great served with seasonal fruit and berries. I took my favorite angel food cake recipe from James McNairs Cakes and made it gluten free. I served this cake with mixed fruit and soft whipped cream. —sdebrango

  • Serves 8-10
  • 3/4 cup Gluten free flour (King Arthurs AP gluten free)
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 1 1/2 cups Superfine sugar
  • 2 cups Egg whites (from 10-12 eggs)
  • 2 teaspoons Cream of tartar
  • 1 1/2 teaspoons Vanilla Extract
  • 2 teaspoons Orange zest (You can substitute lemon or lime also)
In This Recipe
  1. Pre-heat oven to 325 degrees
  2. Sift dry ingredients 3 times and set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment add your egg whites. Mix on med/low until frothy then add the cream of tartar increase speed to medium/high beat until billowy mounds appear. Start adding the remaining 3/4 cup sugar by the tablespoon beating continuously. The whites will be glossy and form stiff peaks this takes 5-7 minutes. Add the orange zest and vanilla extract beat until combined.
  4. Sift 1/3 of the flour mixture into the egg whites and using your balloon whisk mix together until incorporated. Add the rest of the flour mixture in 2 more installments gently folding each addition with your spatula. Make sure all of the flour mixture is blended with the egg whites bring your spatula all the way to the bottom of the mixing bowl.
  5. Scrape into tube pan, run butter knife around to make sure there are no air pockets, smooth the top and place in the oven. The oven racks should be positioned so that the cake is in the center of the oven. Bake 45-50 minutes,its too deep for tooth pick so use bamboo skewer to test it should come out clean. To cool invert cake let it cool 1 1/2 to 2 hours. To remove run flexible metal offset spatula around the sides and tube area gently remove cake.

See what other Food52ers are saying.

I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

1 Review

Ntailleart July 23, 2015
We call this crack cake. It is so good! I usually sub lemon juice for the cream of tartar and throw in lemon zest for instead of orange. Love!