cake - Gluten Free Angel Food Cake

By tinathorn

Ingredients

• 1 1/2 1 1/2 1/2 cups (173 g) confectioner’s sugar
• 1 1 25 cup (140g) gluten free cake flour (115 g all purpose gluten free flour + 25 g cornstarch)*
• 1/2 1/2 1/2 teaspoon xanthan gum (omit if your blend already contains it)
• 1/2 1/2 1/2 teaspoon kosher salt
• 1 3/4 1 3/4 12 cups (430 g) egg whites (whites of about 12 eggs), at room temperature
• 1/3 1/3 2/3 cup (2 2/3 fluid ounce) warm water
• 1 1/2 1 1/2 1/2 teaspoons cream of tartar
• 1/4 1/4 1 teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)
• Sliced strawberries and whipped cream, for serving

Details

Servings 1
Preparation time 15mins
Cooking time 50mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 350°F. Set a 10-inch nonstick tube pan (preferably a two-piece tube pan that has a removable bottom) to the side.

Sift flour mixture 4 times. This is an essential step. Set a medium-size bowl and a piece of parchment paper side by side on a flat surface, along with a sifter. Sift 3/4 cup (86 g) of the confectioner’s sugar, flour, and xanthan gum into the bowl. Remove the sifter, and sift the mixture again onto the parchment paper. Sift 2 more times for a total of 4 times between the bowl and the parchment. Add the salt, and whisk to combine.

Make the meringue. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, beat the egg whites, warm water, cream of tartar and almond (or vanilla) extract on medium-high speed, gradually adding the remaining 3/4 cup (86 g) confectioner’s sugar in 3 or 4 batches, until soft peaks form (about 3 minutes). Once all the sugar has been added, turn the speed up to high and beat until peaks become stiff and glossy, about another 2 minutes. The beater will begin to leave a trail in the whites.

Finish the batter and place in the pan. In 4 batches, add the sifted flour mixture to the meringue, gently folding it into the meringue with a silicone spatula after each addition, working quickly but carefully, so as not to deflate the meringue. Carefully transfer the batter to the ungreased tube pan. Run a butter knife carefully through the batter in a careful circular motion to release any trapped pockets of air, and smooth the top with a silicone spatula. The pan will be nearly full.

Bake the cake. Place the pan in the center of the preheated oven, and bake until a cake tester inserted near the center comes out clean, the top is lightly browned, and it springs back when pushed gently, about 35 minutes (begin checking at 30 minutes).

Cool the cake and remove from the pan. Once out of the oven, invert the pan over a long-neck bottle if your pan doesn’t have legs to elevate it from the counter when inverted. Allow to cool for at least 1 hour. Coax the cake away from the sides of the pan with a butter knife or offset spatula, and release onto a wire rack to cool to room temperature. Slice with a large serrated knife (move the knife in one direction only, rather than sawing, for the cleanest cut), and serve with sliced strawberries and whipped cream.