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Angel Food Cake is a uniquely light, mallowy, fatless sponge made with egg whites and flavoured with vanilla. A slice of gluten free and dairy free heaven.

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Gluten Free Angel Food Cake – A slice of heaven

Have you ever eaten Angel Food Cake? Unique in texture and flavour and pure white on the inside, it is a slice of heaven. Its texture is light but mallowy, slightly chewy and very distinctive.

This is not a ‘rich’ or heavy cake. It contains no fat, the lightest of white flours and is lifted to its angel status by perfectly-whipped egg whites. And it needs no extra bells and whistles either. Angel Food Cake is best eaten just as the angels would have it… Pure and unadulterated. That’s no calorific frostings, or frills… and no need for any cream either. Maybe just a little fruit (tangy berries and apple compote are perfect) to pair with the vanilla sweetness of the sponge.

Angel Food Cake vs Angel Cake – What’s the Difference?

To the uninitiated, Angel Food Cake and Angel Cake may sound like one and the same. Indeed, as a child, I grew up with Angel Food Cake being called simply ‘Angel Cake’. Yet the two are in fact, entirely different.

Angel cake (the yellow, pink and cream layer cake) uses a Génoise sponge which includes both fat (in the form of butter) and whole eggs. It is more of a traditional sponge cake.

The fatless Angel Food Cake must not have the slightest glimpse of either oil or egg yolk… As a meringue-based cake, its egg whites must be pure and its airiness plentiful.

My Inspiration for making a gluten free Angel Food Cake

Angel Food Cake holds a sentimental place in my nostalgic memory. It is a trip into my childhood, most often associated with Christmas and the need to use up excess egg whites. My mother was a keen baker of all things cake… But when ‘Angel Cake’ was created, the excitement for me was elevated.

Memories of the slightly sticky, bouncy, pillowy, marshmallowy texture… the sweet white vanilla sponge and the big ‘doughnut’ tin remain strong. A few years ago (and with a desire to share those memories with my Coeliac daughter), I set about creating a perfect gluten free replica.

The need to use egg whites after Christmas appears to have followed me into adulthood. The use of egg yolks for Christmas recipes (the annual veggie Cashew Nut Roast, Crème Brûlée, ice creams and custards) means that the cake is usually created in January at GFHQ.

Using the original recipe from my mother’s Good Housekeeping Cook Book (from way back in the 70’s) as a template, this recipe stays as true to the original as possible. It simply replaces wheat flour with a carefully balanced and blended combination of easily available gluten free alternatives. It smells and tastes exactly as I remember.

Where did this unique meringue cake originate?

Researching the roots of the original Angel Food Cake suggests that it may have originated in America’s slaveholding colonies back in the 1800s (Vintage Bakehouse). Baked by African-American slaves, it was originally known as ‘silver cake’. It seems however, that it went from strength to strength and by the end of the 20^th Century and into the 21^st, had reached a peak of popularity.

By contrast, the three-colour layered Angel Cake apparently originated in the UK sometime a little later in the 19^th Century.

Tips for the perfect Gluten Free Angel Food Cake

While Angel Food Cake is not difficult to make, there are a few rules that need to be followed both with ingredients and equipment…

The egg whites

As the main ingredient in Angel Food Cake, egg whites are important. The cake relies on their purity for lift. So, it is essential that they are clean. This means absolutely NO egg yolk must touch them. Use freshly-separated egg whites and separate them into a clean cup, one by one… If you break an egg yolk on cracking, discard the whole egg and use for Frittata, omelette or scramble.

Be sure the mixing bowl and beaters are also spotlessly clean. If in any doubt, wipe with a lemon juice solution before using.

Eggs are easiest to separate when cold. But remember to bring to room temperature before beating for the fluffiest result.

It’s also recommended that you use fresh eggs too… Eggs whites from a carton often add guar gum and other thickeners and cannot always guarantee purity from yolk traces either.

Whipping the egg whites

Once you have pure, room temperature egg whites, they need to be whipped like your life depends on it. And for this, you need either a stand mixer or a good electric hand whisk.

Ultimately, you are whipping to semi-stiff peaks… Those that almost hold their shape and slowly settle away from peaks after a few seconds. Whip the whites too far and they will be too dry and liable to collapse on baking.

You will also note the addition of a little cream of tartar in the whisking process. This also helps to stabilize the meringue.

Be certain to use the right sugar

The sugar for Angel Food Cake must be fine. Caster sugar (as it is known in the UK) is essential to the process. For my American friends, this is called ‘superfine sugar’ where you are. If you can’t find it, then use granulated sugar that has been pulsed in a food processor/blender to make it finer.

Sift the flours into the meringue

Because this is a super-delicate cake, it requires super-light flour. Although for most gluten free baking, I tend to simply shake the flour blend together to mix, this is one sponge that absolutely requires the sifting of flour. Use a fine-mesh sieve to get it as light as possible.

And be sure to weigh the flours carefully and accurately. The flour blend that I have given for a gluten free Angel Food Cake is carefully balanced.

Fold gently

The reliance on air in an Angel Food Cake requires lightness of fold… When folding the dry ingredients into the meringue, work quickly and gently until combined. It is also best to add the dry ingredients in a couple of stages to prevent ‘clumping’.

I have always found that using a silicone spatula-spoon makes the task much easier. It’s a favourite piece of equipment in my kitchen and is used constantly, so definitely worth the minimal investment.

Does Angel Food Cake need leavening?

This is an interesting question… Apparently the purists say that Angel Food Cake requires nothing extra to make it rise. However, the very old Good Housekeeping Cook Book from which this recipe was de-glutened was very clear in adding a small amount of baking powder. For that reason, I have never made it without and thus, it is included as one of the required ingredients.

If you are Coeliac, be sure your baking powder is certified gluten free.

Use an Angel Food Cake tin

There aren’t many cakes that boast their very own baking tin. But Angel Food Cake is special! When making this cake, you need to use a loose-bottomed angel cake tube pan. Why? Because it is specifically designed both for the baking and cooling process needed.

Don’t cut corners here. When baking, the sponge needs to ‘climb’ the sides. The tube construction creates a cake with a hole in the middle, but distributes the heat evenly on baking.

The lightness of the sponge also requires that it is cooled upside-down to ensure it does not collapse on itself. The purpose-designed pan ensures this is easily achieved both via depth and because some models offer ‘feet’ to hold it in place… It also has a loose bottom that will subsequently support easy removal after baking and cooling.

Although a bundt tin may seem a suitable alternative, don’t be tempted to use one. You are likely to end up with a stuck cake and a mess. Bundt tins require specific grease preparation, which is not suitable for baking Angel Food Cake.

On that note… Be certain that your cake tin is as clean as your mixing bowl for best results… And absolutely do not grease the Angel Food Cake tin ever.

Cut with a serrated knife

This may seem an odd one, but it’s a tip worth remembering. Quite simply… Because of the texture and structure of Angel Food Cake, it will be squished and squashed if cut with a flat-bladed knife. Be sure to cut your perfect slices using a serrated knife.

Is Angel Food Cake ‘free from’?

This Gluten Free Angel Food Cake is free from gluten, dairy and nuts. It does however rely on eggs, so cannot be made either egg-free or Vegan.

Ready to make gluten free Angel Food Cake?

So here it is… My recipe for gluten free Angel Food Cake. Perfect for using up egg whites or cracking some eggs just for the purpose. I have given two recipes below… One for a 10 inch and one for an 8 inch cake. Actually, I use a 10 inch pan for the 8 inch cake too… It just doesn’t have as much height! It’s up to you…

If you do make it, let me know. Tag me on Social Media and remember to use the hashtag #glutenfreealchemist so that I can find you. Or leave a comment and rate the recipe in the post. I love hearing from you guys.

Other recipes to use up egg whites

soft-amaretti-cookies — **Soft Italian Amaretti Cookies**

raspberry-friands — **Orange & Raspberry Friands**

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4.58 from 7 votes

Gluten Free Angel Food Cake – 10 inch version

A uniquely light, mallowy, fatless sponge made with egg whites and flavoured with vanilla. A slice of gluten free and dairy free heaven.

Prep Time20

Cook Time45

Total Time1 5

Course: Cake, Sweet Treats

Cuisine: British, Dairy Free, Gluten Free

Keyword: egg whites, sponge

Servings: 16

Calories per serving: 98.3kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

Kitchen scales
measuring spoons
Mixing bowls
electric whisk or stand mixer
sieve
Large mixing spoon or spatula
springform border cake tin (tube pan) – 10 inch
sharp knife
wire rack

Ingredients

80 g corn flour corn starch
25 g fine white rice flour
25 g tapioca starch
15 g potato starch
pinch fine sea salt
1 very scant tsp baking powder gluten free
1 scant tsp cream of tartar
8 large egg whites UK large (totally free of yolk and not from a carton) US = extra large
225 g caster sugar aka superfine sugar
2½ tsp vanilla extract

Instructions

Preheat the oven to 170 C/325 F/Gas 3.
Weigh and mix together the flours, salt, and baking powder. Set aside.
In a clean, large bowl, whisk the egg whites with the cream of tartar (starting slow and gradually increasing the speed), until they form semi-stiff peaks. Don't over-whisk as the egg whites will become too dry. But you want them to be able to more or less hold their shape.
Add about 3 tablespoons (45g) of the sugar to the bowl and whisk again until smooth and glossy.
Sift about half the flour onto the egg white and sprinkle half the remaining sugar across the surface.
Very lightly fold all the ingredients together to combine, before repeating the process to add the remaining flour, sugar and also the vanilla extract.
Gently fold all the ingredients together until fully combined, being careful to maintain as much air as possible in the mix.
Transfer the batter into the un-greased springform border cake tin (tube pan), gently smoothing the surface.
Bake for 40 to 45 minutes, until the top starts to spring back when lightly pushed and a cake tester or knife inserted into the centre comes out clean. Be careful not to overcook, or the sponge will become dry.
Remove from the oven and then immediately turn the whole tin upside-down (leaving the cake inside the tin), placing to cool completely, upside-down on a wire rack.
When cold, run a sharp knife around the edge of the tin and the central tube, to release the cake.
Turn the cake out onto a plate and remove the tin (tapping gently to help release if it doesn't come easily).
Decorate as you wish.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Nutrition

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© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

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5 from 4 votes

Gluten Free Angel Food Cake – 8 inch version