Gluten-Free Angel Food Cake
Enjoy this light and airy gluten-free angel food cake plain or with a dollop if freshly whipped cream and berries.
Serves: 12Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 2 Tbsp. vegetable shortening, softened
- 1⁄2 cup plus 2 Tbsp. sorghum flour, divided
- 1⁄2 cup arrowroot starch
- 12 large egg whites, room temperature
- 1 1⁄2 tsp. cream of tartar
- 1⁄4 tsp. salt
- 1 cup sugar
- 1 Tbsp. vanilla extract
- Preheat oven to 350°F. Grease a 10-inch angel food cake pan with vegetable shortening; sprinkle with 2 tablespoons sorghum flour, tap out excess, and set aside.
- In a small bowl, whisk together 1⁄2 cup sorghum flour and arrowroot starch.
- In the bowl of a stand mixer, using the whisk attachment, whip egg whites until foamy, scraping down the side of the bowl, as needed. Add in the cream of tartar and salt and continue to mix until soft peaks form. Beat in the sugar, a little at a time, until stiff peaks form and the egg whites are slightly glossy.
- Stop the mixer and remove the whisk attachment. Using a hand whisk slowly fold in the vanilla. Continuing using the hand whisk, slowly folding in flour mixture about 1⁄4 cup at a time. Slowly pour the cake batter into the tube pan.
- Bake for 50 to 55 minutes, until the cake is golden-brown and a bamboo skewer inserted in the middle comes out clean and the sides of the cake pull away from the pan.
- Allow to cool for 10 to 20 minutes. Run a knife around the edge of the cake and turn out onto a serving platter.