GLUTEN FREE DAIRY FREE ANGEL FOOD CAKE

Posted by Bryna Bear aka Gluten Free Baking Bear

     With lots of egg whites saved from recipes using only yolks, baking an angel food cake seemed like a good idea.  I never tasted a home made angel food cake until I was an adult and before that I could not understand why people ate them.  Unlike the ones sold in stores, home made angel food cake is moist, light and delicious with a delightful texture.  Eaten plain or with toppings such as fruit sauce and or whipped cream this cake is a real treat.

     I used a traditional recipe from Martha Stewart and converted it into a GF version.  With a stand mixer or using a hand held electric mixer it is easily and quick to make.  It is best served the day you make it.

 GLUTEN FREE DAIRY FREE ANGEL FOOD CAKE

Ingredients

1/2 cup	Tapioca Flour
1/4 cup	Chickpea Flour
1/4 cup	Sorghum Flour
1/2 tsp.	Xanthan Gum
1 1/2 tsp.	Cream of Tarter
1/4 tsp.	Sea Salt
1 1/2 cup	Sugar - divided
1 3/4 cups/about 14 large	Egg Whites - room temperature
1 Tbs.	Water
1 1/2 tsp.	Vanilla Extract
1/2 tsp.	Almond Extract

Directions

1. Preheat oven to 350℉.  You will need a 10-inch angel food pan or a tube pan with a removable bottom.  Do NOT grease the pan.

   

   This is an angel food pan with a removable bottom and
   with feet to keep the cake elevated as it cools.

2. In a medium sized bowl add the flours, xanthan gum and 3/4 cup of sugar.  Mix well.  Set aside.
3. In the bowl of a stand mixer add the egg whites and water.  Using the whisk attachment whip until foamy.

   

   Egg whites whipped until foamy.

4. Add the salt, cream of tarter and vanilla to the egg whites and beat, on medium speed, until soft peaks form.

   

   Egg whites, cream of tarter and vanilla whipped to the soft peak stage.

5. Continue beating the egg mixture while adding the remaining 3/4 cup of sugar, one tablespoon at a time until stiff, but not dry.

   

   Egg whites and sugar all whipped.

6. In six additions, sift the flour mixture over the stiff egg whites.  Fold in the flour mixture after each addition.

   

   Some of the flour mixture sifted onto the egg whites.

   
   

   

   Folding the flour into the egg whites.

   
   

   

   The egg whites after all the flour has been added.
7. Scoop the mixture into the angel food or tube pan.  Run a knife through the batter to eliminate any air pockets and then smooth out the top with a silicone spatula.

   

   Batter in the pan.

8. Bake about 35-40 minutes until the cake is golden brown and springs back when pressed.  Do not over bake.

   

   Cake after baking.

9. Turn the cake pan upside down to cool completely.  If your pan does not have feet then turn the cake upside down and place the center ring over a wine bottle to keep it elevated.

   

   Cake cooling upside down.

10. When cool, run a knife or offset spatula around the inner and outer edges of the pan.  Slide the side ring off the pan while holding the center of the pan.
11. Run a knife along the bottom of the cake to release the cake.  I like to serve it with the bottom up but you can serve it any way you like.  A sharp rap of the pan when the cake is inverted will also release the cake.  Just do this over a plate or baking sheet.
12. Serve plain or with a fruit or fruit sauce and or whipped cream or non dairy topping.  Some people like it with chocolate sauce.  

    

    A slice of cake with homemade strawberry sauce.

13. It is best when served the day it is baked.  Left over cake will keep a few days at room temperature or in the fridge.  It is best to slice the cake using a serrated knife.

    

    The cake is also wonderful plain.

GLUTEN FREE DAIRY FREE ANGEL FOOD CAKE Ingredients 1/2 cup Tapioca Flour 1/4 cup Chickpea Flour 1/4 cup Sorghum Flour 1/2 tsp. Xanthan Gum 1 1/2 tsp. Cream of Tarter 1/4 tsp. Sea Salt 1 1/2 cup Sugar - divided 1 3/4 cups/about 14 large Egg Whites - room temperature 1 Tbs. Water 1 1/2 tsp. Vanilla Extract 1/2 tsp. Almond Extract Directions Preheat oven to 350℉. You will need a 10-inch angel food pan or a tube pan with a removable bottom. Do NOT grease the pan. In a medium sized bowl add the flours, xanthan gum and 3/4 cup of sugar. Mix well. Set aside. In the bowl of a stand mixer add the egg whites and water. Using the whisk attachment whip until foamy. Add the salt, cream of tarter and vanilla to the egg whites and beat, on medium speed, until soft peaks form. Continue beating the egg mixture while adding the remaining 3/4 cup of sugar, one tablespoon at a time until stiff, but not dry. In six additions, sift the flour mixture over the stiff egg whites. Fold in the flour mixture after each addition. Scoop the mixture into the angel food or tube pan. Run a knife through the batter to eliminate any air pockets and then smooth out the top with a silicone spatula. Bake about 35-40 minutes until the cake is golden brown and springs back when pressed. Do not over bake. Turn the cake pan upside down to cool completely. If your pan does not have feet then turn the cake upside down and place the center ring over a wine bottle to keep it elevated. When cool, run a knife or offset spatula around the inner and outer edges of the pan. Slide the side ring off the pan while holding the center of the pan. Run a knife along the bottom of the cake to release the cake. I like to serve it with the bottom up but you can serve it any way you like. A sharp rap of the pan when the cake is inverted will also release the cake. Just do this over a plate or baking sheet. Serve plain or with a fruit or fruit sauce and or whipped cream or non dairy topping. Some people like it with chocolate sauce. It is best when served the day it is baked. Left over cake will keep a few days at room temperature or in the fridge. It is best to slice the cake using a serrated knife.