GLUTEN-FREE ANGEL FOOD CAKE
My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
ANGEL FOOD CAKE (GLUTEN-FREE)
My sister decided that she wanted Angel Food cake and my mother decided she wanted some Creme Brulee; one uses egg whites and the other uses yolks so I went searching for a recipe. I saw the other GF angel food recipes on Recipezaar but was not satisfied with the list of ingredients; they use a flour mix that is all starch and several of the reviews mention that it deflates from the bottom up. I found this recipe by searching on Google and made it instead. I was a little over zealous when mixing in the flour so my whites lost a little volume, but it did not affect the taste. The end result was a light and fluffy cake. It was the first time I had had angel food cake since going gluten-free and I was not disappointed. I made a strawberry trifle by breaking the cake into little chunks and layering them with lite whipped cream and strawberries. Edit: I have made this recipe 3 times now. To keep the whipped white mixture from deflating, I highly recommend not folding in the flour mixture by hand. The first 2 cakes I made, I folded it in by hand. The 3rd time I stirred it in on the slowest possible setting on my Kitchen Aid which resulted in a cake that was about 2-3" higher. All 3 of them tasted great though.
Provided by Andrew Mollmann
Categories Dessert
Time 1h5m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
- In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
- Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
- Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
- Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
- Bake for 50-55 minutes until top is golden and sides begin to pull away.
- Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.
Nutrition Facts : Calories 225.9, Fat 0.3, SaturatedFat 0.1, Sodium 155.7, Carbohydrate 49, Fiber 0.6, Sugar 38, Protein 6.5
GLUTEN-FREE ANGEL FOOD CAKE
Just because you can't have gluten, it doesn't mean you can't have dessert. Instead of white flour, this recipe used Cup4Cup gluten-free flour, which you can find in our American Made marketplace on amazon.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h5m
Number Of Ingredients 9
Steps:
- 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.
GLUTEN-FREE ANGEL FOOD CAKE
You'll be pleasantly surprised at how easy this gluten-free version of this classic cake is to make!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Move oven rack to lowest position (remove other racks).
- In medium bowl, stir together flour blend, 3/4 cup of the sugar, the cornstarch and xanthan gum. Set aside.
- In large bowl, beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla with the last addition of sugar, until stiff and glossy meringue forms. Do not underbeat.
- Sprinkle sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar mixture disappears. (Transfer egg white mixture to very large bowl, if necessary.) Spoon into ungreased 10-inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
- Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake. Serve with whipped cream and fresh fruit. Store at room temperature under a cake safe or large inverted bowl.
Nutrition Facts : Calories 130, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 19 g, TransFat 0 g
GLUTEN-FREE ANGEL FOOD CAKE
I have been making this for about 2 years and I have made it over 6 times at the time of publishing. Cut with a clean serrated knife, wiping the blade every few cuts.
Provided by Christine
Categories Angel Food Cake
Time 2h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
- Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
- Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
- Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
- Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
- When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 49.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 0.1 g, Sodium 117.4 mg, Sugar 36.6 g
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EASY GLUTEN-FREE ANGEL FOOD CAKE RECIPE
From glutenfreebaking.com
5/5 (5)Estimated Reading Time 7 minsServings 8Total Time 1 hr 10 mins
- Preheat Oven. Adjust oven rack to the middle position and remove the top rack. Preheat oven to 350°F (180°C). Sift gluten-free flour and set aside.(This removes any lumps in the gluten-free flour.)
- Whip the Egg Whites. Stir together granulated sugar, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add egg whites and vanilla extract. Whisk on low to combine, about 1 minute. Increase speed to medium-high (6-8 on a KitchenAid) and whip 6 minutes.Increase speed to high (10 on a KitchenAid) and whip until the meringue is shiny, white, and thick. This takes between 2-4 minutes. The tines of the whisk should leave a pattern in the meringue. Stop the mixer and remove the whisk attachment from the bowl. The meringue clinging to the whisk should form a very soft peak. You want it to fall in a thick ribbon off the whisk. Replace the whisk and turn the mixer back on to high speed.
- Slowly the Gluten-Free Flour. Add the flour, 1/4 cup at a time, and mix until incorporated. Allow each addition of flour to incorporate before adding the next.
- Bake the Cake. Spoon batter into an ungreased 10-inch aluminum tube pan. Bake until the cake is golden brown and firm to the touch, about 50 minutes. (The internal temperature of the cake should be 206°F.)
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