Ingredients
Method
- Separate the egg whites and let them sit at room temperature for at least 30 minutes.
- Preheat the oven to 350°F. Process the gluten-free flour, cornstarch, and powdered sugar in a food processor or blender for about 30 seconds until smooth, then transfer to a bowl and set aside.
- Pulse the granulated sugar in the food processor or blender 5 to 7 times until slightly fine, ensuring it does not become powder, and set aside.
- Beat the egg whites on high speed in a stand mixer with a whisk attachment or using a hand mixer until foamy, then add the salt and cream of tartar.
- Add the vanilla and almond extracts and continue whipping on high speed.
- Gradually add the granulated sugar one tablespoon at a time while mixing on high until the mixture is glossy and forms soft peaks.
- Gently fold the flour mixture into the egg whites one-third at a time using a rubber spatula, taking care not to deflate the mixture, then scoop into an ungreased 10-inch round pan.
- Bake for 35 to 40 minutes until the cake is lightly golden.
- Remove the cake from the oven, immediately invert it onto a wire rack, and allow it to cool completely.
- Run a thin knife around the edge of the cooled cake, tap the pan on the counter to release it, and slice with a sharp serrated knife to serve.
Nutrition
Notes
Previous recipe used 1/2 cup brown rice flour, 1/4 cup + 1 tablespoon tapioca starch, 3 tablespoons potato starch for the dry ingredients. This will still work great!
You can use any gluten-free all-purpose flour blend you like in this recipe. I like using this one from King Arthur Flour or this one from Bob’s Red Mill. Use this angel food cake to make all your favorite desserts gluten-free!