Gluten Free Angel Food Cake with Glazed Berries and Cream
This is the classic: fluffy, unbelievably light, gorgeously soft gluten free angel food cake, topped with fresh, glazed berries and whipped cream!
Servings: 12 people
Calories: 400kcal
Equipment
- 10-inch Angel Food Cake Pan (tube pan)
- Electric mixer
- Small saucepan
- Sieve
Ingredients
For the angel food cake:
- 1 1/2 Cups white sugar
- 1 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
- 2 Tbsp sweet rice flour
- 1/2 tsp salt
- 12 large room temperature egg whites (no bits of yolk, or they won't whip!)
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
For the berries and cream:
- 2 1/2 Cups fresh berries (blackberries, strawberries, raspberries, blueberries, etc)
- 2 Tbsp water
- 2 Tbsp honey
- 1 Tbsp jam (raspberry or strawberry)
- 2 Cups heavy cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- First, make your angel food cake! Preheat the oven to 350° Fahrenheit. Do NOT grease your angel food cake pan! And be sure you do NOT use a non-stick pan - link here for the correct type of angel food cake pan. You actually want your cake to stick to the pan so that you can let it cool/dry upside down once it comes out of the oven. First, pulse the white sugar in a food processor until fine and dusty. Remove one cup of the sugar and set aside, then add the flour, sweet rice flour, and salt to the food processor with the remaining 1/2 cup of sugar, and continue to pulse for 30 seconds.
- Then, separate your egg whites into a large bowl. I recommend separating one egg at a time into a small bowl in case any shell or bits of egg yolk get into the whites (if egg yolk does get into the whites, you have to throw them out - they will not whip correctly). Once all of your egg whites have been separated into a large bowl, let them sit at room temperature for at least 30 minutes (if your eggs are already room temp, skip this step). Once the eggs whites are room temp, use an electric mixer to beat the egg white on medium speed until foamy. Add in the cream of tartar and continue to beat until very soft peaks form. At this point, get the 1 cup of the fine sugar you set aside and start sprinkling it into your egg whites (while still beating with the mixer), 2 Tbsp at a time (do not pour sugar all in at once or it will deflate the eggs). Continue to beat and sprinkle in sugar until all sugar has been combined, and until stiff peaks form (this will take about 10 minutes). Add in the vanilla and almond extracts and beat to combine.
- Once stiff peaks form, slowly fold in the flour+sugar+salt mixture 1/4 cup at a time until all of the mixture is combined into a voluminous cake batter. Do not mix, as this will deflate the eggs. Carefully scoop the angel food cake batter into your un-greased pan and then shimmy the pan on the counter to even out the top of the cake batter. Bake for 35-40 minutes or until a skewer inserted into the center of one side of the cake comes out clean. Remove from oven and immediately turn the cake, in the pan, upside down. Let the cake cool completely upside down for about 2 hours (or longer). This will preserve the height of the cake - if you let it cool sitting right side up, it will settle and not be fluffy.
- For the topping:
- While the cake is cooling, make your berries and cream! First, put all of your berries in a medium bowl. Then, make the glaze for your berries (totally optional). In a small saucepan, combine the water, honey, and jam and heat on medium-low, stirring constantly, until smooth and thicker. Remove from heat and pour the glaze through a sieve. Then, pour the strained glaze over the berries and toss to coat.
- In a separate large bowl, using an electric mixer, beat the cream on medium speed until thicker. Add in the vanilla and powdered sugar and continue to beat until medium peaks form.
- Once the cake is completely cool, turn right side up and run a butterknife around the edges of the pan to loosen the cake. Push the cake out of the pan and plate on a serving dish either right side up or upside down (I like upside down). Either decorate with berries, or slice immediately and serve with berries and cream.