Recipe by Andrew Mollmann
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.
Top Review by yredwards
My hubby's favorite thing ever is Angel food cake. Since learning I am celiac over 12 years ago and having never had success with GF angel food cake, we had given up on this treat. But for his birthday, today, I tried this recipe and it was wonderful. Doing every step with the kitchenaide was the trick and I used Tom Saywers GF flour blend. Turned out light and fluffly, the batter had beautiful peaks and the baked cake rose 4 inches above the pan and only settled minimally, Better yet, my hubby who does not have to eat a GF diet said he liked it better than a regular Angel Food cake. Kudos!!! and thanks to recipe submitter and those who wrote previous reviews. You were all so helpful!!
- 1⁄4 cup millet flour
- 1⁄4 cup tapioca flour
- 1⁄4 cup rice flour
- 1⁄4 cup sweet rice flour
- 1 teaspoon xanthan gum
- 12 egg whites
- 1 1⁄2 teaspoons cream of tartar
- 1⁄4 teaspoon salt
- 1 tablespoon vanilla
- 1 1⁄2 cups granulated sugar
Directions See How It's Made
- 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.