Imagine a dessert so light it practically floats off your plate, so delicious it makes your heart sing, and so beautifully gluten-free that everyone can enjoy it! This Strawberry Angel Food Cake is not just a recipe—it's a culinary masterpiece that transforms simple ingredients into a cloud-like confection bursting with sweet strawberry essence. Whether you're managing gluten sensitivities or simply craving an extraordinary dessert, this cake promises to be the star of any gathering, delivering pure indulgence with every ethereal bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup gluten free all-purpose flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sliced strawberries
Instructions
- Preheat the oven to 350°F (175°C). Ensure you have an ungreased 10-inch tube pan ready, as angel food cake needs an ungreased pan to climb the sides while baking.
- Sift the gluten free all-purpose flour three times to ensure it's light and free of any lumps. Set aside.
- Separate egg whites carefully, ensuring no yolk is present. Allow egg whites to come to room temperature for about 30 minutes, which helps them whip to maximum volume.
- In a large clean, dry mixing bowl, begin whipping egg whites on medium speed until they become foamy.
- Add cream of tartar and salt to the egg whites, then continue whipping at medium-high speed until soft peaks form.
- Gradually add granulated sugar, about 2 tablespoons at a time, while continuing to whip. Beat until stiff, glossy peaks form and sugar is completely dissolved.
- Gently fold in vanilla extract.
- Carefully fold the sifted gluten free flour into the meringue in three batches, using a large spatula and a gentle folding motion to maintain the air in the batter.
- Pour the batter into the ungreased tube pan, using a spatula to spread it evenly and eliminate any large air pockets.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Immediately invert the pan onto a cooling rack and let the cake cool completely, about 1-
- 5 hours. This prevents the delicate cake from collapsing.
- Once cooled, run a thin knife around the edges and center to release the cake.
- Top with freshly sliced strawberries just before serving. For added elegance, dust with powdered sugar or create a light strawberry glaze.
Tips
- Temperature is crucial: Ensure egg whites are truly at room temperature for maximum volume.
- Use a pristine, grease-free bowl when whipping egg whites to help them achieve maximum height.
- Fold flour gently to preserve the delicate air bubbles that give the cake its signature lightness.
- Invest in a good tube pan with a removable bottom for easy cake release.
- Never compress the batter—gentle handling maintains the cake's signature airy texture.
- Cool the cake upside down to prevent deflation and maintain its impressive height.
- For best results, use fresh, room-temperature egg whites and sift your gluten-free flour multiple times.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 6g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
