With a light and fluffy texture, an airy taste and the knowledge that the cake is doing less damage to your hips than say pound cake, it really is the perfect dessert. Mix in chocolate chips and you're in the ultimate angel food cake heaven.
Gluten Free Chocolate Chip Angel Food Cake Recipe
- 3/4 cup King Arthur Gluten-Free Flour
- 3/4 cup Baker's Special Sugar* or superfine sugar
- 1/4 cup cornstarch
- 1 1/2 cups egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract or Fiori di Sicilia, optional
- 3/4 cup + 2 tablespoons Baker's Special Sugar* or superfine sugar
- *Can you substitute regular granulated sugar? Yes; it'll take much longer for the egg whites to attain their require volume, and the cake's texture won't be as fine. See tip below for more information.
- Preheat the oven to 350°F with a rack in the lower third; you want to give your cake plenty of rising room without danger of burning its top.
- Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.
- In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
- Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
- Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
- Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated.
- Spoon the batter into an ungreased 10" round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
- Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
- Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
- Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
- Cut the cake with a serrated knife or angel food cake comb. If it's difficult to cut, wet the knife and wipe it clean between slices.
- Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.
When you add the mini chocolate chips to the recipe, be sure in the instructions to put to gently fold them in, not to stir! They're the last thing you add before putting the cake batter in the pan.
This gluten free angel food cake completely took me by surprise! I can't believe how good it is, especially because it's gluten free! Be sure to splurge and buy the superfine sugar-you'll be glad you did!
It seems crazy to put it in an un-greased pan, but it really is necessary for the cake to climb the sides. And be sure to leave plenty of headroom above it in your oven! Mini chocolate chips are also necessary-buy full size and they will clump together in chunks in your cake (which I guess isn't the worst thing in the world, but if you want even consistency, mini is the way to go).
If you need to make it dairy free as well, whipped coconut cream was a delightful topping alternative to traditional whipped cream.
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