GLUTEN-FREE ANGEL FOOD CAKE
Just because you can't have gluten, it doesn't mean you can't have dessert. Instead of white flour, this recipe used Cup4Cup gluten-free flour, which you can find in our American Made marketplace on amazon.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. With a fine sieve, sift together flour, cornstarch and 3/4 cup sugar four times into a small bowl. Set aside.
- In the bowl of a standing mixer, whisk together egg whites and warm water on medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through the batter to release air bubbles. Smooth top with an offset spatula. Bake until golden brown and springy to the touch, 40 to 45 minutes. Invert pan on its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate bottom-side up. Use a serrated knife to slice cake. Serve with berries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.
SUGAR FREE GLUTEN FREE ANGEL FOOD CAKE
Make and share this Sugar Free Gluten Free Angel Food Cake recipe from Food.com.
Provided by Juliansmommy
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring egg whites to room temperature.
- Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
- In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
- Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
- Do Not Overbeat.
- Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
- Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
- Bake at 375° for 35 minutes.
- Do not under bake as it will sink on you after baking.
- It is better to over bake this cake than under bake.
- The top can be well browned.
- Remove from oven and turn upside down on counter to cool.
- I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
- This cake rises quite high.
- Let cool completely before using or freezing.
Nutrition Facts : Calories 95.4, Fat 0.1, Sodium 233.9, Carbohydrate 16.2, Fiber 0.7, Sugar 0.8, Protein 6.1
GLUTEN-FREE ANGEL FOOD CAKE
My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
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- Preheat the oven to 350°F with a rack in the lower third; you want to give your cake plenty of rising room without danger of burning its top., Whisk together and then sift the flour, cornstarch, and 3/4 cup (163g) sugar.
- Set aside., In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy., Add the flavorings.
- Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened., Gradually beat in the 3/4 cup + 2 tablespoons (184g) sugar, a bit at a time, until the meringue holds soft peaks., Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated., Spoon the batter into an ungreased 10" round angel food pan.
- Gently tap the pan on the counter to settle the batter and remove any large air bubbles., Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes., Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours., Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate., Cut the cake with a serrated knife or angel food cake comb.
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- In a stand mixer bowl with whisk attachment, add the egg whites and cream of tartar. Whisk on high speed for 5 minutes -- it will increase in volume and look like fluffy clouds.
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- Preheat the oven to 350. In the bowl of a food processor, process the flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Set aside.
- Process the granulated sugar slightly, about 5-7 pulses. You don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
- Place the egg whites in the bowl of a stand mixer. Beat on high until starting to foam then add the salt and cream of tartar.
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