This soft and sweet cake is perfect for those Spring or HOT Summer days! The perfect dessert for a day outside, think about 4th of July topped with blueberries and strawberries, your guests will love it! Usually Angel Food cake, you can find in the bakery section of the grocery store, but not dairy free or gluten free. This Angel Food cake recipe is super refreshing, with a fruit topping and whipped cream. The cake recipe is made with ingredients that if you love to bake like me, you will have everything in your fridge or pantry.
How to Make Angel Food Cake!
Before getting started you will want to make sure you have the proper baking equipment. This recipe does call for you to whip the eggs and ingredients at a medium to high speed. You will need a hand mixer or stand mixer to help create the stiff peaks needed for this recipe to bake correctly. If you have an Angel Food pan that will work the best, otherwise two 9×5 loaf pans work well. I personally use loaf pans when making this cake.
Ingredients:
Egg Whites – Make sure to use egg whites from whole eggs. Liquid egg whites will not produce the same results and are not recommended for Angel Food cakes or even meringues. When separating the eggs, keep the egg yolks. Use them for your morning breakfast or my delicious Creme Brulee recipe. (I often make these recipes around the same time!)
- Gluten Free Flour – I utilize Cup for Cup or Namaste for this recipe. Keep in mind all gluten free flours create a different consistency.
- Confectioners Sugar – Adds a smooth sweet taste.
- Granulated Sugar – Helps create high stiff peaks in the eggs as you add the sugar slowly to the mixture.
- Almond Extra – Adding the perfect amount of almond flavor to the cake.
- Pure Vanilla Extract – Adds the best vanilla flavoring to the cake.
- Tartar – Helping stabilize the egg whites to create a tender cake.
- Salt
- Fruit (Strawberries, Blueberries, Raspberries)
- Whipped Topping (Dairy Free)
Step by Step Instructions:
Angel food cake is one of those recipes that can be finicky. If you do not follow the steps correctly your cake may turn out differently. Not to scare you from making this recipe, because it is easy, but do read the instructions completely and go step by step. The stiff peaks with the egg mixture, sifting of the flour, and baking time can make or break this recipe.
- Preheat oven to 350°.
- Sift together the confectioner’s sugar and flour, then set aside. This is to ensure they are evenly mixed since in the end this will be folded in and not thoroughly mixed.
- Use room temp eggs. I always suggest leaving them out on the counter for 30 mins. If you’re crunched for time or forget to pull them out I also have set them in a bowl of not hot, but warm water for a couple of mins. Separate the eggs putting the egg whites in a medium-sized mixing bowl and the yolks in another bowl. You will not need the yolks, but they’re great for other recipes like my Creme Brulee recipe.
- Once you have the eggs separated in a medium mixing bowl add the eggs, tartar, salt, pure vanilla extract, and almond extract. Mix on medium to high speed to create soft peaks. This will take about 2 mins.
- Taking the granulated sugar add 1 tbsp at a time to the medium-sized bowl while mixing on high speed. You will start to notice high peaks after a couple of mins of mixing with a stand mixer or hand mixer. After all of the sugar is added and you notice the mixture is thicker with high peaks, add in half the sifted flour and confectioners sugar. Fold it into the egg mixture and then add the remaining flour and sugar, folding it in one more time until just incorporated.
- In an Angel Food pan or 2 9×5 loaf pans split the mixture, do not grease the pans!
- Taking a knife make a zig-zag movement through the pan to release any air bubbles.
- Place the cake on the middle rack of the oven and bake for 30-40 mins. This will depend on your oven and the pan you use. You will notice that the cake becomes golden brown, and will crack at the top. Test doneness by the cracks in the cake ensuring they are dry to the touch versus moist.
- Remove the cakes from the oven and lay them on their side in the pan for 20 mins on a cooling rack.
- After 20 mins take a knife or a cake tester and run it along the edges of the cake. This will help remove the cake and then set it on a cooling rack until completely cool.
- Slice with a bread knife to get the perfect slice. Serve with Strawberries (or your fruit of choice) and dairy free whipped topping!
- If you have any left (we rarely do) place the cake in an airtight container to keep the freshness.
Fluffy Angel Food Cake (Gluten Free & Dairy Free)
Ingredients:
- 1 1/2 c egg whites about 10 large eggs
- 1 c granulated sugar
- 1/2 tsp almond extract
- 1 1/2 tsp vanilla
- 1 1/4 tsp tartar
- 145 g gluten free flour with xanthan gum
- 60 g powdered sugar (1/2 c.)
- 1 pint strawberries for topping optional
- Dairy free whipped topping optional
Instructions:
- 1. Preheat Oven to 350°
- 2. Sift together the confectioner's sugar and flour. Set aside.
- 3. Using room temp eggs, separate the yolks from the egg whites. In a medium mixing bowl add the egg whites, tartar, pure vanilla extract, and almond extract. Using a mixer, mix on medium to high speed to create soft peaks. This will take about 2 mins.
- 4. Turn the mixer to high speed and slowly add 1 tbsp of granulated sugar at a time to the egg white mixture. Mix on high until you notice stiff high peaks and all the sugar is added.
- 5. Pour half the flour and confectioners sugar into the mixture and fold in using a spatula. Then add the remaining flour and confectioners sugar to the bowl and again fold in until just incorporated.
- 6. Pour the batter into an ungreased Angel Food pan or 2 9×5 loaf pans. Then take a knife and zig-zag across the pan to remove any air bubbles.
- 7. Place the pans into the oven on the middle rack for 30-40mins. You will notice that the cake becomes golden brown, and will crack at the top. Test doneness by the cracks in the cake ensuring they are dry to the touch versus moist.
- 8. Remove the Angel Food Cake from the oven and let it cool upside down or on its side for 20 mins. After 20 mins remove the cake from the pan and set on a cooling rack until completely cooled.
- 9. Sprinkle with powdered sugar if you'd like, cut with a bread knife and serve with strawberries and dairy free whipped topping!
- 10. Store in an airtight container for up to 5 days.