The Ultimate Angel Food Cake
Grain free, Dairy free, Gluten free, Low sugar + easily made nut free
A cake by any other name… As a small child growing up I loved Angel Food Cake, also called Sponge Cake, Strawberry Shortcake and even Daffodil Cake. I still do, for that matter, it was even what my husband and I picked for our wedding cake!
My love of all things angel food came to a quick halt when I was diagnosed with a form of gluten intolerance. This was in the years before anyone knew what you were talking about, let alone how to pronounce the word gluten. As I got older and entered my teens my love of cooking combined with the availability to buy alternative flours drove me to try and recreate the foods I had been missing. After determined experimenting with several base recipes and a multitude of different flours available, one day I succeeded! It was the perfect cake, holding its shape and maintaining a great taste and texture. I decided to give it the ultimate test. I brought it to a potluck and received recipe requests even from people not on restricted diets! Win!!!
The added bonus is the simplicity. Unlike many gluten-free recipes, it takes only one flour and no expensive gums. This recipe utilizes tapioca flour making it grain free as well. It is less sweet then most classic cakes and with all the protein from the eggs you can eat it without feeling guilty. Unlike most Angel Food cakes, it uses up the whole egg, instead of leaving you with a bowl of leftover yokes. And they say you can’t have your cake and eat it too!
This recipe also has the benefit of being dairy-free, and can be made nut-free if you leave out the almond extract.
Currently, almost two decades later, I am proud to say is still the top requested birthday cake in my large allergy-ridden family. Having stood the test of time I am sharing it for all those Angel Food-Sponge Cake loving Gluten Intolerant Foodies out there.
Ingredients:
1 1/2 cup Tapioca Flour or Starch (They are the same product)
1/2 cup Sugar (white or raw)
12 Eggs, Separated
1 1/2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract (Leave out if making nut-free.)
1 1/2 teaspoon Cream of Tartar
3/4 cup Sugar (Yes, sugar is listed twice. Keep them separate.)
Preheat oven to 375*F.
Stir together tapioca flour and the 1/2 cup sugar; then set aside.
In a large mixer bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until foamy.
Add the remaining 3/4 cup sugar, a few tablespoons at a time while beating. Keep beating on high speed until meringue holds stiff peaks.
(Notice in the picture above that the meringue folds over like a wave, this is a soft peak. While in the picture below the meringue stands straight up, hence a stiff peak.)
Sprinkle the flour-sugar mixture 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture is incorporated. Don’t over mix.
Scoop out half of the meringue mixture into another bowl; gently fold egg yolks into the remaining meringue. Works best if you pre-scramble the yolks.
At this point you should have two bowls of batter.
To prevent the runnier yellow batter from leaking out the bottom of your pan, first place the white meringue batter in the ungreased tube (10×4 inches) pan, making sure that all exposed areas of the bottom and sides are covered.
Then pour the bowl of yellow meringue batter into the lined cavity area.
Bake on the second from the bottom shelf of oven for about 45 minutes or until top springs back when lightly touched with a finger.
Invert pan and let hang till completely cool. If cake has risen above pan, invert pan on a bottle. Be sure to use a glass bottle as plastic will melt from the heat.
Remove from pan and enjoy as is, or top with your favorite frosting, fruit or whipped topping.
This cake also pairs well with our No-Cook Fudge Frosting
Note: This can be made with a hand mixer if you don’t have a stand mixer, but making meringue is easier using a stand mixer.
This recipe was created for your enjoyment by the Homesteading Hen, we hope you enjoy it. Happy baking!
18 Comments
Melissa · June 12, 2019 at 19:28
HI, Thanks you so much for this yummy recipe. My stepson has to eat a gluten free diet, so I really need to educate myself and get some good recipes! I’ll be trying this one for sure. Melissa
Homesteading Hen · June 16, 2019 at 15:05
You are so welcome Melissa, I’m glad you enjoyed the post! Eating gluten free can be challenging at times. Thankfully, there is much more info and great products out there now. I hope you and him enjoy the recipe!
mamawritesreviews · June 12, 2019 at 22:39
I just LOVE angel food cake. I’ve never made it successfully though… I’m going to try this one.
Homesteading Hen · June 16, 2019 at 14:42
It is one of my favorites too! I hope you have better luck with this recipe. Using the whole egg makes the cake a little more denser, but gives the batter more stability. Enjoy!
Fiorella Madsen (@lacasadefreja) · June 13, 2019 at 02:51
This post and recipe is just made for me! I am a dessert lover and always looking for excuses to prepare and eat delicious cakes. I must try this one, thanks!
Homesteading Hen · June 16, 2019 at 14:34
So glad you enjoyed our post and recipe! 🙂
Jen @ Jenron Designs · June 13, 2019 at 08:25
I have never used tapioca flour before but the recipe sounds great I must give it try!
Homesteading Hen · June 16, 2019 at 14:25
Tapioca flour is very interesting to cook with, it is normally best used mixed with other flours. For this recipe though, I have found it does an amazing job flying solo. Hope you enjoy the recipe!
Margaret Smith · June 13, 2019 at 11:26
I’ve never made angel food cake but i do enjoy eating it. I’ll have to give your recipe a try.
Homesteading Hen · June 16, 2019 at 14:20
Right there with you on the eating it! Yes, definitely give it a try. You will find its so easy to make, plus it taste better then the store bought Angel Food Cake in my option.
Syd · June 13, 2019 at 11:48
This cake looks super yummy!
Homesteading Hen · June 16, 2019 at 14:17
Thanks, I hope you enjoy the recipe as much as we do!
Deola · June 13, 2019 at 14:31
I love sponge cake. I never seem to bake it right though. Maybe this will work for me.
Homesteading Hen · June 16, 2019 at 14:16
Sponge Cake can be tricky at times. I find with adding back in the yokes it helps to stabilize the batter. It also adds more protein and uses the whole egg. Best of luck with your cooking adventures!
tcleland88 · June 13, 2019 at 16:58
I’m so glad to see a gluten-free version of angel food cake. My favorite way to serve it is with vanilla pudding, cool whip, and strawberries.
Homesteading Hen · June 16, 2019 at 14:01
I’m happy you enjoyed the post! That’s one of my favorite things about Angel Food Cake, it is so versatile! I love it with whip cream and berries as well, while my toddler enjoys it topped with homemade marshmallow fluff.
Stephanie · June 13, 2019 at 18:25
This looks amazing! Can’t wait to try it! Also thanks for noting it can be nut free–my daughter has an allergy!
Homesteading Hen · June 16, 2019 at 13:56
Thanks! Not a problem, hope you and your daughter enjoy it!