17 October 2013

Gluten-Free Angel Food Cake


More of my friends are going gluten-free, so I've been stepping up my gluten-free recipe development. One gluten-free friend just handed me an angel food cake pan she'd been given and asked me to figure out what she can do with it, so this angel food cake is bigger than my regular Angel Food Cake that I make in a loaf pan.

And, of course, that gave me an excuse to use my new Cuisinart stand mixer! In fact, it was the first time I used it with the wire whip. You could also make it with a hand mixer. I can't believe anyone ever made it by hand, but angel food cake predates even hand-cranked egg beaters.   

Berries and Custard Sauce - Crème Anglaise go beautifully with angel food cake, and custard sauce is a perfect way to make use of 7 of the leftover egg yolks. How do you like to serve angel food cake?

   
Gluten-Free Angel Food Cake

(Makes one 9- or 10-inch cake)


1 packed cup (5.5 ounces) gluten-free blend*
3/4 packed cup unsifted powdered sugar
1 1/2 cups (11 or 12 large) egg whites, room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup sugar

Note: Separate the eggs cold. Cover and refrigerate the yolks for another use; let the whites stand at room temperature for 30 minutes.



1 Place oven rack in lowest position (I didn't bother--no problem), and preheat oven to 350 degrees. Prepare a 9- or 10-inch angel food tube pan (2-piece with "legs") by simply making sure it is completely grease-free. Also, make sure your mixing bowl and wire whip (or beaters) are squeaky clean.

2 Using two small bowls, sift together gluten-free blend* and powdered sugar three or four times. If you have a food processor, just process for 30 seconds instead of sifting.


*Gluten-Free Blend: I use Bob's Red Mill gluten-free flours and starches. If you use a different brand, the package sizes might be different, in which case you would need to use a scale to duplicate this formula. 

In large bowl, whisk together until thoroughly combined: a 24-ounce package potato starch, a 22-ounce package sorghum flour and a 20-ounce package tapioca flour. Pour into air-tight container and store in refrigerator or freezer, depending upon how often you use it.

3 In mixer bowl with wire whip in place, starting on speed 1 and gradually going up to speed 6, beat together the egg whites, cream of tartar, salt and vanilla until egg whites have thickened and increased in volume (mixture looks like a bowl of suds!) and are nearly at soft peaks stage.

4 On speed 8 gradually beat in sugar, a tablespoon at a time, until egg whites are stiff enough to hold up in soft peaks but are still glossy and moist. Watching carefully, continue beating until whites just reach stiff peaks but are not dry.

5 Sift about 1/3 of flour mixture over egg whites and fold in lightly, with a rubber spatula, just until incorporated. Repeat two times.

6 Spoon batter into pan and smooth the top. Gently make a few knife cuts through the batter to break up any large air bubbles.

7 Bake at 350 degrees for about 40 to 45 minutes, or until it is well browned and springs back when lightly touched. Invert pan; let stand upside down as it cools, about an hour. Remove cake from pan.



 

22 comments:

Angie Schneider said...

A very beautiful angel food cake recipe, Jean. Who would have known it's gluten free?! The custard sauce indeed goes so well with this foam cake.

Jean | Delightful Repast said...

Angie, thank you! I served it to non-GF people last night, didn't mention it, and they didn't notice!

Amy at love made my home said...

Brilliant Jean, now, if only I could track down an angel food pan... they don't seem to sell them in the UK! Do you think that this would work in a bundt pan? xx

Jean | Delightful Repast said...

Thanks, Amy! You can order an angel food cake pan from Amazon. Here's the link (actually, cut and paste): http://www.amazon.co.uk/s/ref=nb_sb_noss_1/278-5123675-9609106?url=search-alias%3Daps&field-keywords=angel%20food%20cake%20pan&sprefix=angel+food+c%2Caps&rh=i%3Aaps%2Ck%3Aangel%20food%20cake%20pan

In a pinch, a bundt pan will work, but removing the cake from the pan might prove a bit challenging, though the cake does tend to pull away from the pan while it's hanging upside down. Since the bundt pan has no legs, you'd have to hang the pan on a wine bottle or something. Hope this helps!

Joanne Young said...

I got to taste the angel food cake that Jean made (no I wasn't the guest of last night), and I tell you folks, it was divine!!!
The custard sauce was a new one for me, and I loved it.:)
Thanks Jean!

Jean | Delightful Repast said...

Thank you! It's my English genes; I'll put custard sauce on anything!

yummychunklet said...

What a beautiful and delicious looking slice!

Jean | Delightful Repast said...

Thank you, yummychunklet! I like desserts to be pretty!

Cranberry Morning said...

Jean, this looks wonderful! I have all of those flours and a scale. Maybe I can make it this weekend. Did you like it? I've heard that the sorghum is a strong flavor. I like angel food with strawberries on top. Actually, preferably with strawberries that have been sliced and frozen, then thawed. They have a nice juice. Excited to see this recipe! Thanks.

Jean | Delightful Repast said...

Judy, thank you! Do let me know how it turns out for you. I've concocted all sorts of gluten-free blends over the past few years, and this is my favorite. I don't find any problem with the flavor of the sorghum flour. But quinoa flour? Now THAT is the one with a strong flavor!

Thomas "Sully" Sullivan said...

Owing to a Supreme Court edict, I am banned from eating angel food cake. Yes…that’s right, I am only permitted to eat devil’s food cake (you are what you eat, and apparently you eat what you are). BUT…if I were to eat angel food cake, it would be with that chocolate cream frosting that you can lather on an inch thick. I would also compress the angel food cake into moist, doughy pats and let them soak up milk (frosting inclusive, of course). Someone’s gotta do it…even in fantasy.

Jean | Delightful Repast said...

Press the cake into moist, doughy pats? While that doesn't sound good to me at all, your chocolate frosting made me think a slathering of chocolate whipped cream might be a nice touch!

Rosita Vargas said...

Una delicia de postre muy golosa me encanta,abrazos.

Jean | Delightful Repast said...

Hola, Rosita en Chile! Muchas gracias! Vuelve pronto!

Mary Callan said...

What a beautiful dessert - simply beautiful and delicious!
Mary x

Jean | Delightful Repast said...

Mary, thank you! I'm looking forward to making the cake again soon and gussying it up in some other way.

ImSoVintage Laura Walker said...

I'm gluten free(955 of the time) and this sounds delicious. Pinning :)
xo
Laura

Jean | Delightful Repast said...

Thank you, Laura, for the comment AND the Pin! Since you're gluten-free most of the time, you should check out the gluten-free subheading on my Recipes index page.

Susan J Meyerott, M.S. said...

Ah, Jean--just in time for my father's 97th birthday! Love the angel food cake with the custard sauce. As always looks delicious! Sue

Jean | Delightful Repast said...

Sue, thank you so much! And all my best to your dear father.

Carla @ Gluten Free Recipe Box said...

What a beautiful gluten free creation! My hats off to you!

Jean | Delightful Repast said...

Carla, thank you! Learned just a few days ago that another friend is going gluten-free. I'll tell her about your site!

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