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Easy gluten free angel food cake recipe


angel food cake

Angel food cake is the perfect cake to serve for a summer dessert treat. It can be easily topped with berries and whipped cream to make a delicious shortcake, or it can be served as-is for a light dessert on a hot evening.



Preheat oven to 350 degrees F.

Sift together sweet rice flour, salt, and half the sugar in a small mixing bowl. Set aside.

In a separate bowl, combine egg whites, vanilla extract, and tartaric acid. Sift in remaining sugar while whisking. Keep whisking until you have firm peaks. Sift in flour mixture and gently fold until just combined.

Spoon into an ungreased tube pan. I have a special angel food cake pan with three little "feet" at the rim and a removable center tube. If you don't, a bundt cake pan will work if you are careful. Do not grease the bundt pan if you are using that instead!

Run a knife through the batter before baking to break up any large air pockets that may have formed. Bake on lower rack for 50 minutes. Cool inverted (on a cooling rack, if using a bundt pan) for at least one hour before removing from pan.

To remove, run a dull knife inside the outer edge of the pan (between the pan and the cake). Once it is loose, pop the removable tube out carefully. Run a knife along the inside bottom of the tube base (under the cake). Invert cake onto cake stand and serve. Can be made a day ahead.

Servings: 12.

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