Gluten-Free Angel Food Cake

From: Deliciously OrganicPrint this Recipe

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  1. Preheat the oven to 350ºF and adjust the rack to the middle position.
  2. Place the egg whites and lemon juice in the bowl of a standing mixer. Whisk the egg mixture on medium-high until foamy, about 30 seconds.
  3. Add the salt, cream of tartar and vanilla. Whisk the mixture on medium-high until soft peaks form, about 1-2 minutes.
  4. With the mixer on medium-high, slowly add ½ cup of the maple sugar, 1 tablespoon at a time.
  5. Sift the remaining ¼ cup maple sugar and arrowroot flour into a small bowl.
  6. With the mixer on medium, slowly add the arrowroot mixture.
  7. Turn the speed up to medium-high and whip until smooth (there might be some tiny little lumps from the sugar, but it will melt in the oven while baking).
  8. Pour the batter into a clean (and NOT oiled), 12-cup angel food cake pan.
  9. Bake for 40-45 minutes, until cake is puffed and the top is just turning golden brown.
  10. Remove the cake from the oven. Let cool completely, about 1 hour. Run a knife around the outside of the cake and invert onto a cake platter (you might need to shake the cake a little to get it to separate from the center tube of the cake pan).
  11. Serve alone or with whipped cream and berries.