Zesty Gluten Free Angel Food Cake

Zesty Gluten Free Angel Food Cake

  By Jason  ,   

May 15, 2017

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Want to impress your family? This is the cake that will do it! Even if you aren't allergic to Gluten you want know the difference... super fluffy with incredible flavor!

  • Prep: 25 mins
  • Cook: 45 mins
  • 25 mins

    45 mins

    1 hr 10 mins

  • Yields: 10-12 servings


Preheat the oven to 350°F and place the oven rack in its lowest position.

Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.

In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.

Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.

Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.

Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated.

Spoon the batter into an ungreased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.

Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.

Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.

Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.

Cut the cake with a serrated knife or angel food cake comb. If it's difficult to cut, wet the knife and wipe it clean between slices.

Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.

Yield: one 10" cake, about 12 to 16 servings.

Orange Zest Frosting -

In a bowl combine 1 1/2 Cups Confection Sugar and Zest and juice from 1 whole Navel Orange. Mix together until it is a thick syrup. Pour over the (cooled) cake and let it set for 15 mins. Just like my Grandma used to make... Enjoy!

I followed King Arthur's recipe but substituted their flour with Cup4Cup (because that is what I used at my house and had it on hand).. Totally up to you what flour you use! I like this recipe it was spot on... Sometimes you have to borrow recipes and this is one of those that I borrowed from the KingArthurFlour.com site... I will use this one again for sure!


3/4 cup Cup4Cup Gluten-Free Multi-Purpose Flour

3/4 cup Baker's Special Sugar** or superfine sugar

1/4 cup cornstarch

1 1/2 cups egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)

1/4 teaspoon salt

1 ½ teaspoons cream of tartar

2 teaspoons vanilla extract

1/4 teaspoon almond extract or Fiori di Sicilia, optional

3/4 cup + 2 tablespoons Baker's Special Sugar** or superfine sugar


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