Prep 10 mins
Cook 1 hr
This is the Best Angel Food Cake! It makes one large cake that can serve 16 people whether you are celiac or not! It also freezes very well and can be made in advance. This cake has fallen out of the pan for some of the reviewers. Please make sure the eggs are beaten long enough and that the cake is baked long enough. I have also added guar gum or xanthum gum to this recipe. The baking time is increased to 60 minutes and reduced the temperature to 350 as suggested by a reviewer.
- 1 2⁄3 cups egg whites, at room temperature
- 1⁄2 cup potato starch
- 1⁄2 cup cornstarch
- 1 teaspoon guar gum or 1 teaspoon xanthan gum
- 1⁄2 cup white sugar
- 1⁄2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3⁄4 cup white sugar, sifted
- Bring egg whites to room temperature.
- Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
- In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
- Add the salt, cream of tartar, vanilla and almond extracts.
- Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
- This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 1/2 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
- When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
- The top can be well browned.
- I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
- This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
- Let cool completely before using or freezing.
My grandmother is an angel food cake expert, so I went in search of something that would hopefully come close to the ones I remembered as a kid. And this did not disappoint! It was light and fluffy with a slight stickyness to it. Perfect taste! The bottom of mine fell a little bit but I wasn't bothered as it only fell about a 1/4 of an inch. I didn't have any potato starch so I used rice flour instead and it turned out really well. Even my coworkers didn't know it was gluten free until I said something.
One of the key things to angel food is to know how to cut it. Use a sharp non serrated knife and gently saw back and forth until you reach the bottom.
This looks great but the top burned really bad, I would suggest writing into the recipe to place it on the bottom shelf of the oven. Hope the flavor is good. Thankfully I am cutting it up. Will try again now that I know to put it on bottom shelf.
Loved this recipe, brought it to a bbq last night, and no one knew it was GF until I told them. They all asked for the recipe. One person even put a slice on the grill, tasted like a toasted marshmallow! YUMM. It did fall but I didn't care, but probably would cook at a lower temp for a little longer. We put fresh fruit and real whipped cream on top. It was a hit!