Easy gluten free angel food cake recipe
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.
A light cake, just waiting for toppings
Gluten free angel food cake recipe
- Contains EGGS
- 125 grams maple sugar
- 1 gram fine salt
- 200 grams sweet rice flour
- 12 egg whites (the closer to room temperature the better)
- 5 mL vanilla extract, or extract of your choice
- 7 grams cream of tartar
Preheat oven to 350 degrees F.
Sift together sweet rice flour, salt, and half the sugar. Set aside.
Combine egg whites, vanilla extract, and cream of tartar. Sift in remaining sugar while beating to medium firm peaks. Sift in flour mixture and gently fold until just combined.
Spoon into an ungreased tube pan. 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 for at least one hour before removing from pan.