The last word mild and ethereal vanilla cake, this gluten free angel meals cake is made with 4 easy components: gluten free flour, egg whites, confectioners’ sugar, and salt.
The key to success is within the methodology, which incorporates loads of sifting. It is the right fluffy white cake for serving with recent fruit and cream, or chopping up for a trifle!
my take
Nicole’s Recipe Notes
- Texture: Gentle as air with a delightfully cloud-like inside that melts in your mouth. Impossibly mild and spongy however by no means dry, angel meals cake is made for heat climate weekends.
- Taste: Evenly candy, barely tangy with a vanilla or almond taste.
- Easy: Product of egg whites, gf flour, confectioners’ sugar and salt. In contrast to a traditional gluten free vanilla cake, it would not have complete eggs, buttermilk, butter, and even baking powder or baking soda.
- Versatile: Dice it, and serve it as a parfait. Slice it thick, and serve with recent berries and cream, because it would not get weighed down and soggy very simply.
what’s in it
Recipe Elements
- Gluten free flour mix: Any well-balanced gluten free flour mix with finely floor rice flours ought to work to make a correct cake. Ensure you add xanthan gum in case your mix would not already comprise it.
- Cornstarch: Add to the flour to melt the crumb of the cake.
- Confectioners’ sugar: Sweetens the cake, makes the crumb tender, and helps assist the whipped egg whites.
- Salt: Balances sweetness and brightens the opposite flavors.
- Egg whites: Whipped pure egg whites type right into a secure foam that gives a lot of the cake’s construction. Be certain there is not any yolk within the whites, or they will not whip.
- Heat water: Loosens the egg whites throughout whipping.
- Cream of tartar: Helps stabilize the whipped egg whites so they do not collapse throughout baking.
- Vanilla or almond extract: Provides depth of taste.
How you can make gluten free angel meals cake
Angel meals cake batter has 2 components, the flour mix half, and the egg white half. Half of the confectioners’ sugar will get paired with the flour mix half, and the opposite half with the egg whites. Full directions are within the recipe card beneath, together with a how-to video.
Sift the gluten free flour mix and cornstarch twice, add half the confectioners’ sugar and sift every part 2 occasions extra for a complete of 4 siftings. Sift onto parchment paper, then use the paper to switch the combination backwards and forwards to the sifter, earlier than lastly sifting right into a bowl. Whisk within the salt.
Whip the egg whites with some water, cream of tartar and vanilla or almond extract till the whites start to bubble. Add the opposite half of the confectioners’ sugar and whip till the whites maintain stiff peaks, about 3 minutes.
Rigorously fold the sifted dry components about 1 cup at a time into the whipped egg whites by hand with a spatula. Switch the combination to a dry tube pan. The pan shall be almost full. Run a butter knife rigorously by means of the batter to interrupt any too-large air bubbles.
Place the pan within the heart of a 350°F oven, and bake for about 35 minutes or till the highest is agency and a tester comes out with no quite a lot of crumbs.
Invert the cake pan onto the ft of your tube pan (on or off a wire rack for extra air circulation). Permit the cake to chill fully.
Reinvert the cake pan, and run a straight edge alongside the perimeter of the pan and across the neck of the middle column. Take away the perimeters of the pan and switch the cake again over onto a wire rack or cake stand. Run a straight edge between the underside of the pan and the cake, and take away the remainder of the pan.
My Professional Tip
Professional ideas
Separate eggs individually
For those who separate every egg right into a bowl of collected egg whites and any yolk will get added, all the whites are contaminated and won’t whip. As an alternative, separate every egg right into a small bowl individually, then pour the white right into a bowl with the opposite pure egg whites. For those who break a yolk throughout separating, use that egg for one more objective, and use one other clear small bowl to separate the following one.
Sift 4 occasions
I do know it looks like so much to sift the dry components 4 separate occasions, however with out sifting these dry components, they will not be ethereal sufficient and can virtually actually have disagreeable clumps that will trigger the cake to break down.
Do not grease the pan
The cake batter wants to have the ability to “grip” the nonstick pan a bit because it cooks, or it’s going to fall throughout and after baking. That is why each angel meals cake is made in an ungreased nonstick pan, however has a barely uneven crust the place it was pressured to separate from the pan.
Cool elevated and the wrong way up
Angel meals cake should be cooled within the pan, the wrong way up in a method that permits air to flow into each above and beneath. In case your tube pan has 3 or 4 little ft that stretch simply past the lip of the pan, they’ll hold the pan elevated off the floor. In case your pan would not have ft, invert the pan over the neck of a protracted neck bottle fitted into the opening within the tube pan.
Launch the cooled cake
As soon as the cake has cooled, run a plastic knife or spatula between the pan and the cake, then separate it from the perimeters and the neck of the pan. For those who skip this step, your cake might keep on with the sides of the pan and tear.
Use a 2-part tube pan
The most effective tube pan is available in two nonstick components that match collectively loosely: one half is the perimeters, with a gap within the backside. The opposite half is the middle column and backside of the pan. The tall, nonstick however ungreased sides assist the cake batter because it bakes. For the reason that coating on nonstick pans would not final and you may’t grease this pan, I purchase an affordable 2-piece nonstick tube pan and substitute it usually.
If you do not have a tube pan
You can also make this cake even with out the “excellent” pan. A bundt pan will not work, however you’ll be able to divide the batter between two high-sided nonstick loaf pans. Begin checking for doneness after 20 minutes.
You may want to chill your angel meals cake the wrong way up on prime of a wire rack, which will not elevate the cake as a lot because it ought to. You will have a more durable time getting the cake out of the pan, however it should not be inconceivable.
Ingredient substitutions
Egg-free
You might be able to use aquafaba instead of egg whites right here. Aquafaba is the brine in a can of unsalted garbanzo beans or chickpeas, and it may be whipped to delicate peaks very similar to egg whites can. I like to recommend including some cream of tartar and/or recent lemon juice to the combination to assist stabilize the combination.
Cornstarch
Rather than cornstarch, you need to use arrowroot or potato starch. If you cannot have corn, you should definitely use a confectioners’ sugar that’s corn-free.
Cream of tartar
If you do not have cream of tartar, it is a actually helpful ingredient and it is obtainable in most grocery shops. You possibly can substitute it with freshly squeezed lemon juice or white vinegar, each of which is able to add some taste. Cut back the water you employ within the egg whites by the quantity of extra liquid you add.
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10-inch solid aluminum nonstick tube pan
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Tremendous mesh sieve for sifting
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Stand mixer with whisk attachment or handheld mixer
Forestall your display screen from going darkish
Sift the dry components
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You’ll sift the flour, xanthan gum and cornstarch 2 occasions, then add half the confectioners’ sugar to the combination and sift twice extra. That is a necessary step.
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Set out a medium-size bowl, 2 items of parchment paper and a fantastic mesh sifter on a flat floor.
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Place the flour mix, xanthan gum, and cornstarch within the sifter, and sift onto one piece of parchment paper. Shake the flour mix and cornstarch off the paper again into the sifter and sift onto the opposite piece of parchment.
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Shake the sifted flour mix combination and about half (¾ cup) of the confectioner’s sugar again into the sifter. Sift all of it onto the parchment paper.
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Place the sifter within the mixing bowl, then shake every part from the parchment paper again into the sifter and sift one closing time (for a complete of 4 occasions) into the bowl.
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Add the salt, and whisk to mix.
Make the egg white meringue
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Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, beat the egg whites, heat water, cream of tartar and almond (or vanilla) extract till begging to foam (about 30 seconds).
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With the mixer on low velocity, add the remaining 3/4 cup (86 g) confectioner’s sugar in 3 or 4 batches. As soon as all of the sugar has been added, enhance the velocity to medium excessive. The combination will grow to be fluffy with foam after about 3 minutes of blending (longer with a handheld mixer).
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Improve the mixer velocity to excessive and beat till peaks grow to be stiff and shiny, about one other 3 minutes. Don’t beat till the combination seems dry. For those who do, beat in a drop extra egg whites to clean it out.
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The beater will start to depart a path within the whites, which at the moment are a meringue. Take away the blending bowl from the mixer.
Assemble the cake batter
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In 4 batches, add the sifted flour combination to the meringue, gently folding within the flour by hand with a silicone spatula after every addition.
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Work shortly however rigorously, in order to not deflate the egg whites. The combination ought to be fluffy however comparatively secure.
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Rigorously switch the cake batter to the ungreased tube pan. Run a butter knife or small offset spatula rigorously by means of the batter rigorously in a determine 8 movement to launch any trapped pockets of air.
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Evenly clean the highest with a silicone spatula. The pan shall be almost full.
Bake the cake
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Place the pan within the heart of the preheated oven, and bake till a cake tester inserted close to the middle comes out clear, the highest is evenly browned, and it springs again when pushed gently, about 35 minutes. Don’t overbake.
Cool the cake
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Invert the pan over a long-neck bottle in case your pan doesn’t have legs to raise it from the counter when inverted. Permit the cake to chill within the pan for at the least 1 hour or till fully cool to the contact.
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Re-invert the pan so the cake is right-side up. Coax the cake away from the perimeters and neck of the pan with a butter knife or offset spatula (ideally, plastic, so that you don’t scratch the pan).
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In case your pan is in two components, with detachable sides, raise the cake up and press upward on the cake backside to take away it from the remainder of the pan. Run a non-metal straight edge alongside the underside of the cake to separate it from the underside of the pan.
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Place a wire rack on prime of the cake, then invert each the cake and pan collectively onto the rack. Take away the underside of the cake pan. Permit the cake to complete cooling to chill to room temperature.
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Slice the cooled cake with a big serrated knife. For a clear minimize, transfer the knife in a single course solely, slightly than sawing backwards and forwards. Plate every slice with the elective berries and whipped cream and serve.
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Angel meals cake freezes very properly. You possibly can wrap the entire, cooled cake tightly in freezer-safe wrap and freeze complete. You may as well wrap particular person slices tightly and freeze. Defrost at room temperature earlier than serving.
Serving: 1slice | Energy: 92kcal | Carbohydrates: 38g | Protein: 6g | Fats: 0.1g | Polyunsaturated Fats: 0.001g | Monounsaturated Fats: 0.001g | Sodium: 244mg | Potassium: 180mg | Fiber: 1g | Sugar: 0.4g | Calcium: 4mg | Iron: 0.1mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
Make forward/leftovers
Storage Directions
You possibly can wrap the cooled cake or any leftover slices tightly in plastic wrap and hold it in a cool, dry place at room temperature for as much as 2 days.
Any toppings corresponding to whipped cream or fruit that you could be add to the cake will change its texture over time, so it is best to retailer the cake with none toppings.
For longer storage, wrap the entire cake or particular person slices tightly in freezer-safe wrap and place within the freezer. You possibly can freeze this cake for as much as 3 months. Defrost at room temperature, nonetheless coated, after which unwrap, prime, and serve.
FAQs
Sure! To make this cake a show-stopper, all you actually must decide to is to sift the dry components 4 occasions. I hate sifting dry components even as soon as, however it’s important right here. Sifting the flour combination removes any clumps, and aerates it in order that it distributes virtually effortlessly into the whipped egg whites.
It relies upon. Since egg whites within the carton are pasteurized, they’re much less in a position to create sufficient construction to assist a high-rising, secure angel meals cake. You possibly can attempt changing some of the egg whites with these in a carton, however I would not use greater than 1/3 of the full, or about 145 grams right here.
When baked items rise after which fall as they cool, they’re normally underbaked so the within would not have the construction to assist the surface as steam escapes. That is normally as a consequence of a too-hot oven, which bakes the surface in a short time, lengthy earlier than the within will get an opportunity to develop the right construction. Use an oven thermometer, and use the doneness check specified within the recipe.
How you can dissipate leftover egg yolks
For those who’re separating 12 to 13 precise eggs to get sufficient egg whites to make this recipe for angel meals cake, you will have a ton of egg yolks left over. Listed here are just a few recipes you could make with at the least a few of these egg yolks:
