Delicious Gluten Free Angel Food Cake Recipe (2024)

FAQs

What is the secret to a good angel food cake? ›

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

It won't setup properly if the batter can't cling to the sides. Over bake vs underbake. It is better to slightly over bake the Gluten Free Angel Food Cake vs underbake it. If you underbake it, the weight of the uncooked egg whites can cause the cake to sink, sag, and fall out of the pan while it's cooling upside down.

Duncan Hines Signature Perfectly Moist Angel Food Cake Mix. This product has 2 ingredients with gluten and 2 ingredients that may have gluten. Which diet do you follow? Follow more than one?

The egg whites are actually the sole leavening ingredient providing all the cake's rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won't expand as much during the whipping process, which will negatively affect the rise of your cake.

It's not just the raw eggs. Don't do this. Most of us know that raw eggs in cookie dough and cake batter can carry salmonella, but a new warning from the FDA and surge of product recalls is a grim reminder that raw flour could be making us sick, too.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.

Vanilla and almond extracts: A combination of vanilla extract and almond extract gives angel food cake its signature flavor that's delicate and almost marshmallow-like.

Flipping it upside down makes sure it doesn't collapse during that process. Some angel food cake pans have feet so you can just flip the pan over and let it cool. If you have a pan without this feature, fit the hole of the pan over the neck of a bottle.

Can I use a bundt pan for angel food cake? ›

Second, most tube pans have a removeable bottom, where bundt pans definitely do not. The one thing bundt pans and tube pans have in common is their hollow center tube. It's generally advised to bake an angel food cake in a tube pan, but I have always used a bundt pan, and it works very well.

Is angel food cake gluten-free? Store-bought angel food cake is NOT gluten-free unless otherwise specified. It often contains cake flour made from wheat. Cake mixes, such as the Betty Crocker angel food cake mix also contains wheat flour, as do most other boxed mixes.

Although regular breads and cakes are not included in a gluten free diet, there are many creative ways in which people with coeliac disease can have their cake and eat it! Gluten gives bread, cakes and pastry the right texture. Without gluten, bread is less chewy and cakes and pastry can be drier and more crumbly.

Because of this, when consumed in moderate amounts, Angel Food Cake does not affect blood sugar levels. People with diabetes can safely eat Angel Food in moderate amounts because it doesn't have simple carbohydrates and sugars, meaning that it won't cause a sudden or significant spike in blood sugar levels.

Every angel food cake has to be cooled upside down in the pan. Why? Until the cake is completely cooled, its spongy structure hasn't set. Flipping it upside down makes sure it doesn't collapse during that process.

2) Either greasing or not greasing the pan produces a nice cake. The difference is in heft. If you want a truly light, spongy, angel food cake, DON'T grease the pan.

Cream of tartar helps to stabilize the meringue batter, so it bakes into an airy, lofty cake.