Sugar Free Gluten Free Angel Food Cake Recipes

HEALTHY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a small bowl, add the starch, sorghum flour, and salt.
• In a stand mixer bowl with whisk attachment, add the egg whites and cream of tartar. Whisk on high speed for 5 minutes -- it will increase in volume and look like fluffy clouds.
• Reduce speed to low and slowly add in the vanilla sugar. Once that's added, add the vanilla extract, stevia extract, and almond extract. Beat for a total of 3 minutes. Mixture should be stiff and slightly shiny.
• Take bowl off the mixer and sift in the dry ingredients. Fold together, being careful not to deflate the egg whites. Deflating some of it is inevitable, but just try to be as gentle as you can and fold as little as possible... you don't want to overmix this.
• Scoop the mixture into an UNGREASED angel food cake pan (I used a 9" nonstick angel food cake pan) and spread out the surface. Bake for ~40 minutes, or until surface is rounded, golden brown, and springs back when tapped. Let the cake cool upside down (so that it doesn't deflate). Once completely cooled, use an offset spatula to loosen the cake from the pan. Slice and serve immediately.

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• 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 45-50 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. Top with fresh fruit if desired.

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Preheat Oven. Adjust oven rack to the middle position and remove the top rack. Preheat oven to 350°F (180°C). Sift gluten-free flour and set aside.(This removes any lumps in the gluten-free flour.)
• Whip the Egg Whites. Stir together granulated sugar, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add egg whites and vanilla extract. Whisk on low to combine, about 1 minute. Increase speed to medium-high (6-8 on a KitchenAid) and whip 6 minutes.Increase speed to high (10 on a KitchenAid) and whip until the meringue is shiny, white, and thick. This takes between 2-4 minutes. The tines of the whisk should leave a pattern in the meringue. Stop the mixer and remove the whisk attachment from the bowl. The meringue clinging to the whisk should form a very soft peak. You want it to fall in a thick ribbon off the whisk. Replace the whisk and turn the mixer back on to high speed.
• Slowly the Gluten-Free Flour. Add the flour, 1/4 cup at a time, and mix until incorporated. Allow each addition of flour to incorporate before adding the next.
• Bake the Cake. Spoon batter into an ungreased 10-inch aluminum tube pan. Bake until the cake is golden brown and firm to the touch, about 50 minutes. (The internal temperature of the cake should be 206°F.)
• Cool the Cake. Remove pan from the oven and immediately invert onto the legs of the pan. If the pan does not have legs, invert onto the neck of a wine bottle. Cool for at least 2 hours. If the kitchen is cold, place the pan on top of the oven to cool and prop the oven door open.
• Remove the Cake from the Pan. Slide an offset spatula around the sides of the cake to loosen. Remove the insert, and slide a spatula under the bottom of the cake. Gently lift the cake off the insert and place onto a serving dish. To serve, cut with a serrated knife. Store leftovers wrapped tightly in plastic for up to 1 week at room temperature.

SUGAR FREE GLUTEN FREE ANGEL FOOD CAKE

Steps:

• Bring egg whites to room temperature.
• Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
• In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
• Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
• Do Not Overbeat.
• Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
• Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
• Bake at 375° for 35 minutes.
• Do not under bake as it will sink on you after baking.
• It is better to over bake this cake than under bake.
• The top can be well browned.
• Remove from oven and turn upside down on counter to cool.
• I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
• This cake rises quite high.
• Let cool completely before using or freezing.

GLUTEN FREE ANGEL FOOD CAKE

Steps:

• Bring egg whites to room temperature.
• Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
• In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
• Add the salt, cream of tartar, vanilla and almond extracts.
• Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
• This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
• When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
• The top can be well browned.
• I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
• This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
• Let cool completely before using or freezing.

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
• Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
• Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
• Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
• Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
• When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.