When it comes to desserts, we prefer these two options: light and simplistic, or deep and decadent. This Gluten-Free Angel Food Cake with Whipped Cream & Strawberries falls into the first category. Perfect for springtime, birthdays, last-minute gatherings, or just a moment where you want something fabulous but not overly taxing.
It’s no secret that we’re not avid bakers, but when we say this cake is do-able, we mean it! Ten times out of ten, we wouldn’t recommend making a dessert unless the final product was well worth the effort. And this ticks that box! Topped with fresh strawberries and whipped cream, a bite of each of these elements is both fresh, airy, and creamy all at the same time. Delish!
Gluten-Free Angel Food Cake with Whipped Cream & Strawberries
Ingredients
- 1 1/2 cup egg whites from 10-11 large eggs
- 3/4 cup gluten-free all purpose flour (we love Cup-4-Cup)
- 1/4 cup cornstarch
- 3/4 cup powdered sugar
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp cream of tartar
- 1 tbsp vanilla
- 1/4 tsp almond extract
Instructions
- In a mixing bowl, separate egg whites and allow to sit at room temperature at least 30 minutes.
- Preheat oven to 350 degrees. In the bowl of a food processor, process the flour, cornstarch, and powdered sugar until smooth, about 30 seconds. Set aside.
- Process the granulated sugar slightly, about 5-7 pulses (you don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
- Place the egg whites in the bowl of a stand mixer. Beat on high until start to foam, then add the salt and cream of tartar.
- Add the vanilla and almond extract and continue whipping on high speed.
- Add the granulated sugar slowly, about 1 tablespoon to the egg whites while they are whipping. Continue whipping until stiff peaks form.
- Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so the egg whites don't deflate (this is the key to good angel food cake). Scoop into an ungreased 10-inch round Angel Food cake pan.
- Bake at 350 degrees for about 35-40 minutes until golden. Immediately invert the pan onto a cooling rack. Cool completely, then run a knife along the edges of the pan and carefully plate the cake.
- We serve this a huge bowl of good old-fashioned Cool Whip original whipped topping, and seasonal berries. Enjoy!
