• 16servings
  • 60minutes
  • 101calories

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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups egg whites (about 10)

  2. 3/4 cup plus 1/2 cup sugar, divided

  3. 1/4 cup cornstarch

  4. 1/4 cup white rice flour

  5. 1/4 cup tapioca flour

  6. 1/4 cup potato starch

  7. 1-1/2 teaspoons cream of tartar

  8. 3/4 teaspoon salt

  9. 3/4 teaspoon vanilla extract

  10. Assorted fresh fruit, optional

Instructions Jump to Ingredients ↑

  1. Gluten-Free Angel Food Cake Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired. Yield: 16 servings.


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