This angel food cake is so good, and you can’t tell it’s gluten free!
1-1/2 cups egg whites, from 10-11 large eggs
3/4 cup (90 grams) King Arthur or Cup4Cup gluten-free all purpose flour
1/4 cup (30 grams) tapioca starch or cornstarch
3/4 cup (75 grams) powdered sugar
3/4 cup + 2 tablespoons (185 grams) granulated sugar
1/4 teaspoon salt
1-1/2 teaspoons cream of tartar
1 tablespoon vanilla
1/4 teaspoon almond extract
Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.
Preheat the oven to 350.
In the bowl of a food processor, process the flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Set aside.
Process the granulated sugar slightly, about 5-7 pulses. You don’t want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
Place the egg whites in the bowl of a stand mixer. Beat on medium speed slowly moving up to high speed until starting to foam then add the salt and cream of tartar.
Add the vanilla and almond extracts and continue whipping on high speed.
Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping.
Continue whipping until stiff peaks form.
Slowly fold in the dry ingredients ⅓ at a time with a spatula. Do this carefully and slowly so you don’t deflate the egg whites. (This is the key to good angel food cake.)
Scoop into a ungreased angel food cake pan.
Bake at 350 for about 35-40 minutes until lightly golden.
Immediately invert pan onto a cooling rack or thin wine bottle neck, when you remove it from the oven.
Cool completely then run a knife along the edges of the pan and carefully plate the cake.
Note that this cake is so delicious without frosting, just toasted served with berries and whipped cream
Adapted from Meaningful Eats
