Gluten-Free Angel Food Cake

Total Time Prep: 15 min. Bake: 35 min. + cooling

Yield 16 servings

My daughter can’t have gluten and my husband is diabetic, so there are a lot of special recipes at our house. This gluten-free angel food cake is one of them. —Anne Wiebe, Gladstone, Manitoba

Ingredients

1-1/2 cups large egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Optional: Assorted fresh fruit and confectioners' sugar

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, dust with confectioners' sugar and serve with fruit.

Nutrition Facts

1 piece: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 3g protein.

My daughter can’t have gluten and my husband is diabetic, so there are a lot of special recipes at our house. This gluten-free angel food cake is one of them. —Anne Wiebe, Gladstone, Manitoba

Recipe Creator