Angel Food Cake is so versatile. It can be eaten by itself or with fruit and cream. A delicious holiday treat, birthday cake, or special dessert. All that fluffy white cloud-like sweetness with melt-in-your-mouth goodness!
So if you want to eat something heavenly, be sure to make this gluten-free Angel Food Cake. It is shown here decorated with fresh Strawberries and Whipped Cream.
“Angel Food Cake is heavenly!”
Angels flutter around, whispering the words “Angel Food Cake” in my ears now and then, and I have to bake one of these. I have made this for birthdays and other parties where only one or two needed a gluten-free diet, yet everyone enjoyed it.
One person at a party who knew it was gluten-free beforehand, but is used to wheat cakes,
exclaimed on the first bite,
“This is just like regular Angel Food Cake!”
Angel Food Cake Facts
- A slice of Angel Food Cake contains approximately 11g total carbs, 11g net carbs, 1.5g fat, 1g protein, and about 60 calories, depending on the toppings.
- Angel Food Cake is lower in calories than many other cakes since it contains no egg yolks or butter.
- Angel Food Cake is low in carbs because it contains less flour than other cakes.
- Did you know that Angel Food Cake is an American invention?
- Diabetics can eat Angel Food Cake with a sugar substitute such as Xylitol. Reduce the amount of Xylitol by 3 tablespoons. Keep xylitol away from dogs and other pets, as it is toxic for them but not for humans.
- Some other sugar substitutes that can work in Angel Food Cake are as follows.
- Allulose Sugar Substitute Sweetener is made from Allulose, which is an all-natural sweetener derived from non-GMO corn. Allulose is also contained naturally in Jackfruit, Kiwi, Figs, and Raisins. It is rich in natural nutrients and antioxidants with a low glycemic index. Allulose caramelizes like sugar. It is suitable for Keto diets and Diabetics. You can use it in cooking, baking, sauces, and glazes.
- Swerve Sugar Replacement is a Granular Sugar Substitute that contains zero Calories. It is Keto Friendly, Non-Glycemic, and Gluten Free. It is made from Erythritol.
Okay, now you can go ahead and bake this Angel Food Cake and get ready to WOW everyone you serve it to. No one will know it is gluten-free unless you tell them!
You can make this cake a day or two ahead. If you are making it ahead, leave the whipped cream frosting until closer to serving time. However, this particular cake lasted in the fridge just as you see it in the picture for three days. The cake in the photo was made with sugar.
Angel Food Cake with Strawberries and Whipped Cream
Course: DessertCuisine: CakesDifficulty: Medium12
servings30
minutes45
minutes100
kcalIMPORTANT, BEFORE YOU START: Assemble all the ingredients ahead in separate bowls before you start beating. Prepare the Angel Food Cake Pan, preferably a non-stick pan, but you should still spray it with a small amount of gluten-free cooking spray. And just to be sure, sift a little of Trina’s Fine Flour Mix #3, used to make this gluten-free cake, into the cake pan, invert the pan, and tap to remove excess flour mixture. Preheat the oven to 350℉.
Step-by-Step Instructions with Ingredients
Step 1: Blend the Bowl of Flour Mixture and set aside:
1 1/4 Cup of Trina’s Fine Flour Mix #3 (blend this flour mix ahead, it is versatile, and you will use it for so many things. You may use another gluten-free flour, but I can’t vouch for the results)
Find Trina’s Fine Flour Mix #3 in my cookbook at this link.
Gluten-Free, You Can Do It -by Trina Astor-Stewart.½ teaspoon Xanthan Gum
¼ teaspoon Baking powder
Step 2: Separate 12 Eggs, Placing only the Whites in the bowl of an Electric Mixer. (about 1 ¾ cups of egg whites) Save the yolks for something else, or buy a carton of egg whites. They are not as good as fresh, but they work too.
Step 3: Measure the following ingredients and set aside.
1 ½ cups granulated sugar -or a sugar substitute mentioned above.
½ teaspoon salt
1 ½ teaspoons Cream of TartarStep 4: Start Beating the Egg Whites in the Electric Mixer. Beat the eggs until they are almost stiff. Now add the sugar a little at a time, followed by the salt and Cream of Tartar.
Beat egg whites until stiff peaks form.Step 5: Turn the mixer speed down to the lowest setting and then fold in very gently,
1 teaspoon pure vanilla extract.Step 6: Sift the Contents of the set-aside Flour Mixture Ingredients into the Stiff Egg Whites while the mixer runs at its lowest speed. Gently fold a little of the flour mixture in at a time until the entire bowl is incorporated into the egg whites. The batter will be quite stiff and spongy. Do not add any water. Rather leave out a spoonful or so of flour mixture if needed.
Step 7: Spoon the cake batter into the prepared Angel Food Cake Pan. The batter will be thick. Gently spread and push the batter into the edges of the pan so it will be firmly in place at the bottom, leaving no air pockets.
Immediately place the cake into the preheated 350℉ oven, shut the door, and turn the oven down to 325℉.
Bake at 325℉ for about 45 to 60 minutes or until the cake springs back when lightly touched with fingertips. Don’t open the oven door while baking; watch it through the oven window. When it has risen pretty high and is very slightly brown, it is ready to feel it and see if it springs back.
Remove from the oven, INVERT THE PAN, and cool completely.
Angel food cakes should be cooled upside down in the pan until completely cooled; otherwise, their spongy structure can fall somewhat. Inverting the pan helps ensure that the cake does not collapse during the cooling. This Angel Food cake will rise quite a bit and then settle somewhat but still be reasonably high.Gently lift the cake out of the pan using the central tube and loosen the bottom. Remove from the tube section, place onto a cake plate, and frost with Stabilized Whipped Cream and Sliced Strawberries as shown.
STABILIZED WHIPPED CREAM
Whip 2 cups of Heavy 35% Whipping Cream in an electric mixer.
Add 1 tablespoon of Icing Sugar to which you have added
1/8th teaspoon of Xanthan Gum. This method will keep the whipped cream from becoming soggy, and the cake will keep refrigerated for up to 3 days.
Notes
- Have fun making this Angel Food Cake. It sounds hard, but it is quite easy. Just follow the steps. Not to worry, the whipped cream covers a multitude of sags if your first try is not perfect. One time I had the oven too hot. It was a bit crunchy. Another time, I second-guessed myself and added a little water, thinking the batter was too stiff. It was still okay, but the result did not have that light spring to it that I was looking for. No worries, only I noticed the flops. Everyone else just devoured it and asked for seconds!
- Now you may say to yourself when you read this, “Well, I have to make Trina’s Fine Flour Mix #3 first, right? Is it a lot of work? Will I be left with a bunch of extra flour and wonder what to do with it?” Well, let me assure you that Trina’s Fine Flour Mix #3 is a most versatile blend. A whole chapter of recipes in my book uses Mix #3. I use it all the time to thicken sauces. It is used to make fresh pasta, as a dusting mix for bread making, and other light and tasty cakes as well as wonderful French Crepes and Waffles.
This cake inspired one of my newsletters. You can read it at this link.
