My BigMouth Blog | A Blog by Jason Glover

Zesty Gluten Free Angel Food Cake on Dads That Cook with Jason Glover

By Laura

Yields12 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

 ¾ cup Cup4Cup gluten-free flour
 ¾ cup Baker's Special Sugar** or superfine sugar
 ¼ cup cornstarch
 1 ½ cups egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
 ¼ tsp salt
 1 ½ tsp cream of tartar
 2 tsp vanilla extract
 ¼ tsp almond extract or Fiori di Sicilia, optional
 ¾ cup + 2 tablespoons Baker's Special Sugar** or superfine sugar
 1 ½ cups powdered sugar
 1 orange, zested and juiced

1

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

2

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

3

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

4

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

5

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

6

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

7

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.

8

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

9

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.

10

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.

Zesty Orange Glaze
11

In a large bowl, combine 1 1/2 cups powdered sugar and the zest and juice from 1 whole navel orange. Whisk together until it is a thick syrup. Pour over the cooled cake and let it set up for about 15 minutes.

12

Cut the cake into slices and serve!

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!
http://www.kingarthurflour.com/recipes/gluten-free-angel-food-cake-recipe

Ingredients

 ¾ cup Cup4Cup gluten-free flour
 ¾ cup Baker's Special Sugar** or superfine sugar
 ¼ cup cornstarch
 1 ½ cups egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
 ¼ tsp salt
 1 ½ tsp cream of tartar
 2 tsp vanilla extract
 ¼ tsp almond extract or Fiori di Sicilia, optional
 ¾ cup + 2 tablespoons Baker's Special Sugar** or superfine sugar
 1 ½ cups powdered sugar
 1 orange, zested and juiced

Directions

1

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

2

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

3

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

4

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

5

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

6

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

7

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.

8

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

9

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.

10

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.

Zesty Orange Glaze
11

In a large bowl, combine 1 1/2 cups powdered sugar and the zest and juice from 1 whole navel orange. Whisk together until it is a thick syrup. Pour over the cooled cake and let it set up for about 15 minutes.

12

Cut the cake into slices and serve!

Gluten-Free Angel Food Cake with Zesty Orange Glaze

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