Who doesn’t love a really soft and moist angel food cake? I know they are one of my favorite cakes out there. There is a local bakery that makes one amazing angel food cake that is to die for, but they don’t make them gluten free. Let me tell you, it was a sad day when I realized I had celiac disease and had to go gluten-free. Bye Bye lovely, sweet and yummy pastries, hello icky cardboard gluten-free food. That was of course until I learned how to properly bake gluten-free! You will have to try out this recipe and let me know how it turned out.
- 10-11 Organic Free-Range Egg Whites (Room Temperature)
- 3/4 Cup Organic Cane Sugar (Plus another 1/2 Cup) = 1 1/4 Cup
- 2 Cups Jovial Gluten Free Pastry Flour
- 1 1/2 Tsp Cream of Tartar
- 1/2 Tsp Pink Himalayan Salt
- 1 Tsp Simply Organic Lemon Flavor
- Pre-Heat oven 350°F.
- Grease/Oil 10″(inch) Angel Food Cake pan with coconut oil (or oil of choice).
- In a large bowl, carefully divide egg whites into the bowl (putting yolks into another bowl -not to be used in this recipe).
- Let the egg whites sit for 20-30 minutes while you continue prepping the other ingredients.
- In a small bowl, combine 3/4 cup of sugar and flour, making sure to mix well.
- After egg whites have sat for 20-30 min, add cream of tartar, salt and lemon flavor to eggs.
- Using an electric mixer, beat eggs mixture on medium speed until soft peaks form.
- Continue beating while you gradually add the 1/2 cup of sugar 2 tablespoons at a time and beat until stiff peaks form.
- With a rubber spatula, fold in the flour and sugar mixture to the egg mixture and fold until well mixed (be careful not to over mix – it won’t rise as well).
- Pour batter into the greased cake pan and place in the oven.
- Make sure to place on lowest oven rack.
- Bake for 40-45 minutes or until top is a light brown and dry (use a toothpick and insert into the middle, if it comes out clean it is cooked).
- Take out of the oven and immediately place upside down on a cooling rack.
- Allow it to cool for 45 minutes to an hour.
- Once cool, use a butter knife and slide around the outside edge of the cake to loosen the cake from the sides until the cake comes out.
- Cut, Serve and Enjoy!
(This Cake was baked in a Bundt Pan)