Are store bought angel food cakes gluten free?

No, store bought angel food cakes typically contain wheat flour and are not gluten free. Always read the ingredient label carefully and check for shared facility or shared equipment warnings since cross contamination is a real concern for anyone with celiac disease. This recipe is simple to make from scratch and gives you a light and fluffy cake that is completely safe and genuinely delicious.

Can I use a bundt pan to make this gluten free angel food cake?

I do not suggest using a bundt pan for this recipe. An angel food cake pan is inexpensive and completely worth having. You will need to run a knife around the edge of the pan to release the cake and a bundt pan with its intricate edges makes that really hard and frustrating. I prefer a two piece angel food cake pan. They cost a little more but it is worth it since you can run a knife around the sides to release them and then run a knife along the bottom to remove the second piece. You are left with a nice clean edge and no fighting to get the cake out.

How should I store my angel food cake?

Gluten free angel food cake can dry out easily. As soon as the cake has cooled wrap it in plastic wrap or cut it into pieces and store in a sealed bag or airtight container. It can sit on the countertop for up to two to three days and then should move to the refrigerator for up to one week. To freeze wrap individual pieces in foil and place in a sealed freezer bag for up to three months. Thaw at room temperature for about an hour before serving.

Do I need cream of tartar for angel food cake?

Cream of tartar is an important ingredient in angel food cake because it stabilizes the whipped egg whites and helps them hold their volume during baking. It also helps keep the cake bright white inside rather than yellowing. Do not skip it or substitute it since it plays a structural role in the recipe that other ingredients cannot replicate.

Why do you invert angel food cake while it cools?

Inverting the cake immediately after baking and letting it cool upside down is the most important step in the entire recipe. Angel food cake is so light and airy that gravity will cause it to collapse and sink if it cools right side up before the crumb has fully set. Cooling it upside down lets the cake maintain its full height and airy texture as it firms up. Most tube pans have small feet on the rim for this purpose. If yours does not simply invert the pan over a bottle inserted through the center tube and let it hang until completely cool.

Gluten Free Angel Food Cake

Description

A light and airy gluten free angel food cake made with whipped egg whites, Bob's Red Mill 1 to 1 or King Arthur Measure for Measure gluten free flour, and pure vanilla extract. This celiac safe angel food cake bakes up beautifully golden on the outside with a soft white crumb inside. Serve with fresh strawberries and whipped cream for a stunning summer dessert.

Ingredients

Scale

1 cup Gluten Free Flour
1 cup Confectioner's Sugar, sifted
2 Tbsp. Arrowroot Powder
11 large Egg Whites
1 1/2 tsp. Cream of Tartar
1/4 tsp. Sea Salt
1 1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1 cup Confectioner's Sugar, sifted

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Instructions

Move your oven racks to the lowest height. Preheat your oven to 350 degrees. Do not grease your tube pan!

Sift and then whisk together gluten free flour, 1 cup confectioner's sugar and arrowroot powder in a mixing bowl. Set aside.

In the bowl of your stand mixer on medium speed whisk together egg whites, cream of tartar and sea salt until light and foamy. Add the vanilla and almond extracts. Increase the speed of your mixer to medium-high and whisk the mixture until the egg whites have increased in volume and are thickened.

Add 1 cup of confectioner's sugar gradually and whisk until a stiff meringue forms. You can check this by removing your whisk attachment and seeing if you have peaks that don't fall.

Fold in the flour mixture using a spatula.

Spoon the cake batter into your tube pan. Do not grease your tube pan!

Bake at 350 degrees for 40-45 minutes. The cake will be lightly browned, the top of the cake will look dry and slightly cracked and will spring back when you touch it when it's done.

Remove the cake from the oven and invert the tube pan either on its legs or over a bottle.

Cool your cake for at least one hour and then using a knife go around the edges of the pan to remove the cake from the tube pan.

Serve your cake with whipped cream and berries or my Strawberry Rhubarb Sauce.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Cake
Method: Baking
Cuisine: American