This gluten-free angel food cake is light, airy, and perfect for those with gluten sensitivities. It's a delightful dessert that everyone can enjoy.
Ingredients: 1 cup gluten-free all-purpose flour. 1 1/2 cups granulated sugar. 12 large egg whites. 1 1/2 teaspoons cream of tartar. 1/4 teaspoon salt. 1 1/2 teaspoons pure vanilla extract. 1/2 teaspoon almond extract. 1/2 teaspoon xanthan gum. 1/4 cup powdered sugar for dusting. Fresh berries optional, for garnish.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, sift together the gluten-free all-purpose flour and 3/4 cup of granulated sugar. Set it aside. In a separate bowl, beat the egg whites until they become foamy. Add cream of tartar and salt to the egg whites. Continue to beat until soft peaks form. Gradually add the remaining 3/4 cup of granulated sugar while continuing to beat the egg whites until stiff, glossy peaks form. Fold in the vanilla extract, almond extract, and xanthan gum gently until well combined. Gently fold the sifted flour mixture into the egg white mixture, about 1/4 cup at a time, until fully incorporated. Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the cake springs back when lightly touched. Invert the pan onto a bottle or cooling rack and let it cool completely before removing the cake from the pan. Once cooled, dust the cake with powdered sugar and garnish with fresh berries if desired. Slice, serve, and enjoy your delicious gluten-free angel food cake!
Prep Time: 20 minutes
Cook Time: 40 minutes
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