This gluten-free angel food cake is light and airy, while still incredibly moist. With a slight nuttiness from almond flour and almond extract, this gluten-free sponge cake is so flavorful and the perfect cake to pair with whipped cream and strawberries. Follow the recipe steps and technique very closely to achieve a beautifully tight and incredibly fluffy crumb.
In a food processor or blender, pulse the sugar until super fine and powdery, 1-2 minutes. Remove 200g (1 cup) and set aside.
To the remaining sugar in the food processor or blender, add the almond flour, tapioca flour, sweet rice flour, cornstarch, xanthan gum, and salt, and pulse 10x until the flour is light and fluffy. Set aside.
Add the room temperature egg whites and cream of tartar to the bowl of a stand mixer or a large mixing bowl with a hand mixer fitted with the whisk attachment and whip on medium-low for about a minute until the eggs are foamy.
Increase speed to medium-high and very slowly pour in the 1 cup of fine sugar you pulsed. Whip for about 5 minutes, until soft (but not firm!) peaks form. When you lift the mixer, a peak should not stand up at a point, but instead, fall back onto itself (see photo above). Just before it's done, add the vanilla and almond extracts and mix into the egg whites.
Using a fine mesh sieve, sift the flour and sugar mixture you set aside into the egg whites in four batches, using a silicone spatula to fold the dry ingredients in slowly and carefully after each addition until just mixed.
Spoon or pour the batter into an ungreased 9 or 10-inch tube pan for angel food cake, ensuring the batter hits all the corners. Gently shake the pan to smooth the surface and bake for 15 minutes. Reduce heat to 325°F and bake for an additional 43-47 minutes (for a total of 58-62 minutes), until a toothpick in the middle comes out clean.
When the cake comes out of the oven, immediately invert the pan onto the counter to cool completely upside down, 1.5-2 hours. If the middle of your tube pan does not touch the counter, support it with an upside-down bowl or cup while it cools (see picture). This ensures the cake maintains it structure while it cools.
Run a knife around the edge of the pan before removing it from the pan. Dust with powdered sugar. To slice, use a sharp serrated knife and gently saw back and forth to avoid deflating/smashing the cake. Serve with whipped cream and strawberries, if desired.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.