Indulge on this divine Gluten Free Angel Meals Cake recipe – a lightweight, ethereal, and delicious dessert that is good for any event. Uncover how simple it’s to make this heavenly deal with with out sacrificing style or texture.
The last word gentle and ethereal vanilla cake, this gluten free angel meals cake is made with the only elements, in simply the best quantities. Let me present you the way to make the right fluffy white cake for serving with contemporary fruit and cream, or chopping up for a trifle!
Gluten and dairy free, angel meals cake is made with nothing greater than egg whites, gf flour, confectioners’ sugar and salt, in simply the best mixture. What might be less complicated or extra good for any celebration!
What makes this gluten free angel meals cake particular?
Impossibly gentle however by no means dry, glute free angel meals cake is made for heat climate weekends. Slice it thick, and serve it with seasonal contemporary berries and cream.
Dice it, and serve it as a parfait. And in the event you ask my children, serve it for breakfast: it is virtually well being meals because it’s made nearly completely of miles of whipped egg whites.
An excellent gluten free angel meals cake is gentle as air, and can by no means, ever depart you feeling heavy and regretful on a sizzling day—or any day.
Is angel meals cake gluten free?
No! Any common angel meals cake that you simply would possibly discover is made with some type of wheat-based flour, making it not secure for anybody on a gluten free weight loss plan.
Plus, any recipe that has gluten free flour however would not specify that it is for a gluten free angel meals cake is not going to make a gluten free angel meals cake, both. If it is not labelled gluten free, there is a danger of cross contamination someplace within the manufacturing course of.
Suggestions for making the right gluten free angel meals cake
There is a specific rhythm to creating a basic angel meals cake. You possibly can after all learn by way of the recipe directions or watch the video and study the step-by-step.
The right way to make gentle and fluffy angel meals cake batter
Here is the chook’s eye view of the way to make the batter for gluten free angel meals cake: It has two components, sifting the flour mix and half the confectioners’ sugar collectively (4 occasions!), and whipping the egg whites with some water, some flavoring, and the opposite half of the powdered sugar collectively.
Then, you mix the 2 components by hand by fastidiously folding the stunning, fluffy, sifted dry elements into the puffy, fluffy egg whites. Switch the combination to the tube pan, and run a flat edge by way of the batter to interrupt any too-large air bubbles. And voila! You have obtained a gluten free angel meals cake prepared for the oven!
The right way to deal with your gluten free angel meals cake after it is baked
Gluten free angel meals cake should be cooled within the pan, the other way up. The simplest manner to try this is that if your tube pan has 3 or 4 little toes that stretch simply past the lip of the pan. They’re designed for this goal.
In case your pan would not have toes, merely invert the pan over the neck of an extended neck bottle. The neck goes into the outlet within the heart of the tube pan.
As soon as the gluten free angel meals cake has cooled, you may have to separate it from the edges and the neck of the pan. Run a knife or offset spatula between the pan and the cake. You may disturb the floor of the cake a bit, however that is meant to occur.
Why do it’s important to sift the dry elements to make a lightweight gf angel meals cake?
To make this cake a show-stopper, all you actually should decide to is to sift the dry elements 4 occasions. I hate sifting dry elements even as soon as, nevertheless it’s important right here.
An angel meals cake is so easy and has so few elements, and its gentle and fluffy texture is the entire level right here. Sifting the flour combination removes any clumps, and aerates it in order that it distributes nearly effortlessly into the whipped egg whites.
Why do we’d like a tube pan to make gf angel meals cake?
The perfect tube pan is available in two nonstick components that match collectively loosely: one half is the edges, with a gap within the backside. The opposite half is the middle column and backside of the pan.
Place them collectively, and you’ve got a whole pan, with tall sides and a tall heart. These tall, nonstick however ungreased sides present the right construction to assist the sunshine and fluffy cake batter, because it bakes.
I am afraid to say that I have a tendency to consider tube pans are semi-disposable as they at all times give out and begin to stick after about 10 makes use of. I simply settle for it as a reality of life and ensure I purchase an inexpensive 2-piece nonstick tube pan (that is an affiliate hyperlink; be happy to buy round!).
The right way to make gluten free angel meals cake with out a tube pan
If you do not have a tube pan, I do not advocate utilizing one other similarly-shaped pan like a bundt pan (somebody at all times asks). As a substitute, you may divide the batter between two high-sided nonstick loaf pans, and begin checking for doneness after 20 minutes.
You may want to chill your angel meals cake the other way up on high of a wire rack, which will not elevate the cake as a lot because it ought to. You’ll have a tougher time getting the cake out of the pan, nevertheless it should not be inconceivable.
You too can attempt making our recipe for gluten free pineapple angel meals cake, which is a bit heavier, and made in a spherical cake pan. Not solely that, however you do not even should sift the dry elements for that cake!
However even with the sifting, this recipe for angel meals cake is so easy and by no means fails to impress. Let the celebrations start!
Gluten free angel meals cake: elements and substitutions
Sadly, you can’t make this gentle and fluffy gluten free angel meals cake in the event you substitute any of the elements specified. This gluten free sponge cake solely requires flour, confectioners’ sugar, and egg whites, and also you merely cannot make it with out egg whites.
There are vegan recipes on the net (this vegan angel food cake recipe seems good, though I have never tried it). However that is simply a wholly totally different recipe—and that one is not gluten free.
The right way to dissipate leftover egg yolks after making gf angel meals cake
When you’re separating 12 to 13 precise eggs to get sufficient egg whites to make this recipe for gluten free angel meals cake, you’re going to have a ton of egg yolks left over. Listed below are just a few recipes you can make with at the least a few of these egg yolks:
Gluten Free Angel Meals Cake | Mild and Fluffy
Indulge on this divine Gluten Free Angel Meals Cake recipe – a lightweight, ethereal, and delicious dessert that is good for any event. Uncover how simple it’s to make this heavenly deal with with out sacrificing style or texture.
Yield: 1 10-inch tube cake
Stop your display from going darkish
Components
- 1 cup (140 g) 140 g gluten free cake flour (115 grams all goal gluten free flour mix + 25 grams cornstarch) (See Recipe Notes)
- ½ teaspoon xanthan gum omit in case your mix already accommodates it
- 1½ cups (173 g) confectioner’s sugar (divided into two equal components)
- ½ teaspoon kosher salt
- 1 ¾ cups (430 g) egg whites (whites of about 12 eggs), at room temperature
- ⅓ cup (2 ⅔ fluid ounces) heat water
- 1½ teaspoons cream of tartar
- ¼ teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)
- Berries and whipped cream for serving (non-obligatory)
Directions
-
Preheat your oven to 350°F. Set a 10-inch nonstick tube pan (ideally a two-piece tube pan that has a detachable backside) to the facet. Don’t grease or in any other case put together it.
-
Sift flour combination 4 occasions. That is a necessary step. Set a medium-size bowl and a bit of parchment paper facet by facet on a flat floor, together with a sifter.
-
Sift the gluten free cake flour, xanthan gum, and ¾ cup (86 grams) of the confectioner’s sugar into the bowl. Take away the sifter, and sift the combination once more onto the parchment paper.
-
Sift 2 extra occasions for a complete of 4 occasions between the bowl and the parchment. Add the salt, and whisk to mix.
-
Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, beat the egg whites, heat water, cream of tartar and almond (or vanilla) extract till begging to foam (about 30 seconds).
-
With the mixer on medium-high velocity, add the remaining 3/4 cup (86 g) confectioner’s sugar in 3 or 4 batches, till delicate peaks type (3 to 4 minutes).
-
As soon as all of the sugar has been added, improve the velocity to excessive and beat till peaks grow to be stiff and shiny, about one other 2 minutes. The beater will start to depart a path within the whites. Take away the blending bowl from the mixer.
-
In 4 batches, add the sifted flour combination to the meringue, gently folding it into the meringue with a silicone spatula after every addition. Work shortly however fastidiously, in order to not deflate the egg whites. The combination ought to be fluffy however comparatively steady.
-
Fastidiously switch the cake batter to the ungreased tube pan. Run a butter knife or small offset spatula fastidiously by way of the batter in a cautious round movement to launch any trapped pockets of air. Easy the highest with a silicone spatula. The pan might be almost full.
-
Place the pan within the heart of the preheated oven, and bake till a cake tester inserted close to the middle comes out clear, the highest is flippantly browned, and it springs again when pushed gently, about 35 minutes. Don’t overbake.
-
Invert the pan over a long-neck bottle in case your pan doesn’t have legs to raise it from the counter when inverted. Enable the cake to chill within the pan for at the least 1 hour.
-
Re-invert the cake so it’s right-side up. Coax the cake away from the edges and neck of the pan with a butter knife or offset spatula (ideally, plastic, so that you don’t scratch the pan).
-
In case your pan is in two components, with detachable sides, press upward on the cake backside and take away it from the remainder of the pan. Run a straight edge alongside the underside of the cake to separate it from the underside of the pan.
-
Place a wire rack on high of the cake, then invert each onto a wire rack. Take away the underside of the cake pan. Enable the cake to complete cooling to chill to room temperature.
-
Slice the cooled cake with a big serrated knife. For a clear minimize, transfer the knife in a single course solely, reasonably than sawing forwards and backwards. Plate every slice with the non-obligatory berries and whipped cream and serve.
-
Angel meals cake freezes very nicely. You possibly can wrap the entire, cooled cake tightly in freezer-safe wrap and freeze complete. You too can wrap particular person slices tightly and freeze. Defrost at room temperature earlier than serving.
Notes
To make cake flour, I used 115 grams of Higher Batter + 25 grams cornstarch. You can also make this cake with a full cup of Higher Batter (cake flour simply makes for a lighter cake), or a full cup of Cup4Cup (or my mock Cup4Cup) for cake flour-like outcomes.
Recipe initially revealed on this weblog in 2012. In 2021, extra pictures and video new. In 2023, extra textual content sources added.
Vitamin info is approximate, at finest, and calculated for all the cake. Divide by the variety of slices into which you slice the cake.
Vitamin
Energy: 741kcal | Carbohydrates: 305g | Protein: 51g | Fats: 1g | Sodium: 1993mg | Potassium: 1442mg | Fiber: 6g | Sugar: 3g | Calcium: 33mg | Iron: 1mg
Gluten Free Angel Meals Cake | Mild and Fluffy
Indulge on this divine Gluten Free Angel Meals Cake recipe – a lightweight, ethereal, and delicious dessert that is good for any event. Uncover how simple it’s to make this heavenly deal with with out sacrificing style or texture.
Yield: 1 10-inch tube cake
Stop your display from going darkish
Components
- 1 cup (140 g) 140 g gluten free cake flour (115 grams all goal gluten free flour mix + 25 grams cornstarch) (See Recipe Notes)
- ½ teaspoon xanthan gum omit in case your mix already accommodates it
- 1½ cups (173 g) confectioner’s sugar (divided into two equal components)
- ½ teaspoon kosher salt
- 1 ¾ cups (430 g) egg whites (whites of about 12 eggs), at room temperature
- ⅓ cup (2 ⅔ fluid ounces) heat water
- 1½ teaspoons cream of tartar
- ¼ teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)
- Berries and whipped cream for serving (non-obligatory)
Directions
-
Preheat your oven to 350°F. Set a 10-inch nonstick tube pan (ideally a two-piece tube pan that has a detachable backside) to the facet. Don’t grease or in any other case put together it.
-
Sift flour combination 4 occasions. That is a necessary step. Set a medium-size bowl and a bit of parchment paper facet by facet on a flat floor, together with a sifter.
-
Sift the gluten free cake flour, xanthan gum, and ¾ cup (86 grams) of the confectioner’s sugar into the bowl. Take away the sifter, and sift the combination once more onto the parchment paper.
-
Sift 2 extra occasions for a complete of 4 occasions between the bowl and the parchment. Add the salt, and whisk to mix.
-
Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, beat the egg whites, heat water, cream of tartar and almond (or vanilla) extract till begging to foam (about 30 seconds).
-
With the mixer on medium-high velocity, add the remaining 3/4 cup (86 g) confectioner’s sugar in 3 or 4 batches, till delicate peaks type (3 to 4 minutes).
-
As soon as all of the sugar has been added, improve the velocity to excessive and beat till peaks grow to be stiff and shiny, about one other 2 minutes. The beater will start to depart a path within the whites. Take away the blending bowl from the mixer.
-
In 4 batches, add the sifted flour combination to the meringue, gently folding it into the meringue with a silicone spatula after every addition. Work shortly however fastidiously, in order to not deflate the egg whites. The combination ought to be fluffy however comparatively steady.
-
Fastidiously switch the cake batter to the ungreased tube pan. Run a butter knife or small offset spatula fastidiously by way of the batter in a cautious round movement to launch any trapped pockets of air. Easy the highest with a silicone spatula. The pan might be almost full.
-
Place the pan within the heart of the preheated oven, and bake till a cake tester inserted close to the middle comes out clear, the highest is flippantly browned, and it springs again when pushed gently, about 35 minutes. Don’t overbake.
-
Invert the pan over a long-neck bottle in case your pan doesn’t have legs to raise it from the counter when inverted. Enable the cake to chill within the pan for at the least 1 hour.
-
Re-invert the cake so it’s right-side up. Coax the cake away from the edges and neck of the pan with a butter knife or offset spatula (ideally, plastic, so that you don’t scratch the pan).
-
In case your pan is in two components, with detachable sides, press upward on the cake backside and take away it from the remainder of the pan. Run a straight edge alongside the underside of the cake to separate it from the underside of the pan.
-
Place a wire rack on high of the cake, then invert each onto a wire rack. Take away the underside of the cake pan. Enable the cake to complete cooling to chill to room temperature.
-
Slice the cooled cake with a big serrated knife. For a clear minimize, transfer the knife in a single course solely, reasonably than sawing forwards and backwards. Plate every slice with the non-obligatory berries and whipped cream and serve.
-
Angel meals cake freezes very nicely. You possibly can wrap the entire, cooled cake tightly in freezer-safe wrap and freeze complete. You too can wrap particular person slices tightly and freeze. Defrost at room temperature earlier than serving.
Notes
To make cake flour, I used 115 grams of Higher Batter + 25 grams cornstarch. You can also make this cake with a full cup of Higher Batter (cake flour simply makes for a lighter cake), or a full cup of Cup4Cup (or my mock Cup4Cup) for cake flour-like outcomes.
Recipe initially revealed on this weblog in 2012. In 2021, extra pictures and video new. In 2023, extra textual content sources added.
Vitamin info is approximate, at finest, and calculated for all the cake. Divide by the variety of slices into which you slice the cake.
Vitamin
Energy: 741kcal | Carbohydrates: 305g | Protein: 51g | Fats: 1g | Sodium: 1993mg | Potassium: 1442mg | Fiber: 6g | Sugar: 3g | Calcium: 33mg | Iron: 1mg