My better half recently had a birthday. He requested angel food cake with my homemade frozen custard. I made him and my boys a “normal” cake with wheat flour. I’ll confess, it was from a box. He said he wanted to make things easy for me. 🤣
However, me, being gluten free, can’t eat that type of cake. I’ll share my frozen custard recipe in another post, but know that it requires 8 egg yolks. This means I had 8 egg whites left over. What do you do with them? Well, make gluten-free angel food cake of course!
I began by searching the web for an 8 egg white angel food cake recipe, which I found at Recipe Rascal. The recipe required the following ingredients:
- 8 egg whites
- 1 tsp cream of tartar
- 1 cup sugar
- 3/4 cup flour
- 1/2 tsp salt
- 1 tsp vanilla
I used these ingredients, swapping the regular flour with an all purpose gluten free flour blend. What you use here is a matter of preference. Some suggestions would be Bob’s Red Mill or Pamela’s. I’ve had good success baking with both brands.
I sifted the flour and salt together 3 times (per recipe instructions) and set them aside in a small bowl.
Next, I added the egg whites to my stand mixer and blended until frothy, then added the cream of tarter. While the mixer was going, I gradually added the sugar and vanilla. I mixed this until the egg whites were stiff peaks.
How do you know if the whites are stiff enough? A good test is to hold the bowl upside down like I did here in this video:
Finally, I very carefully folded in the GF flour and poured the batter into an UNBUTTERED loaf pan (It’s VERY important that the pan is NOT greased). An angel food cake pan would work as well. I baked it at 325 for approximately 40 minutes.
When it’s removed from the oven, an angel food cake needs to be cooled properly or it will collapse. In my case, I set the loaf pan on its side. If an angel food cake pan is used, turn the pan upside down on a glass bottle, if the pan does not have “cooling feet”.
This cake was delicious and it really wasn’t that hard! My son said you couldn’t even tell it was gluten free. I will definitely be making it again. My husband also said he loved it and would have been fine with this as his birthday cake. Well, I guess I’ll know for next year. No more box angel food cakes for us!
Until next time…namaste my friends!