Irish Cream Angel Food Cake (Gluten-Free)

READY IN: 1hr 25mins
YIELD: 1 cake




  • Preheat the oven to 300 F convection or 325 F static.
  • Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
  • Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
  • In another bowl, beat the yolks and the granulated sugar until light. Add the boiling water and Bailey's next, beating until blended. Finally, stir in the flour-confectioners sugar mixture until incorporated.
  • Fold the beaten whites into the other mixture by gently stirring with a rubber spatula. When mixed, pour into an ungreased 10-inch tube or spring form pan.
  • Bake for 30 minutes, then increase the heat to 325 F convection or 350 F static and bake for another 20-25 minutes, or until a cake tester comes out clean.
  • Invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
  • Glaze: Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. Drizzle over cake and sprinkle chocolate shavings on top.