ANGEL FOOD CAKE (GLUTEN AND SUGAR FREE)
This was a challenge! I have never made a gluten free sugar free angel food cake before. It took a long time to prepare because I found the flour mixture was a bit more dense then if I'd used regular flour. But, I am happy with the result none the less.
Provided by Jo Zimny
Categories Cakes
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325'F. Position the rack in the lower part of the oven.
- 2. Combine flour, xanthan gum together and sift 3 times.
- 3. Beat the egg whites on low speed until they begin to get frothy. Add the cream of tartar and salt, increase the speed to medium continue to beat until the egg whites are billowy mounds. Pour the agave nectar about one tablespoon at a time into the egg whites until all the agave is incorporated and the eggs are in the soft peak stage. Do not beat to the stiff stage, it will make folding the flour in difficult.
- 4. Pour in the vanilla and lemon juice, mix until just incorporated.
- 5. Sift the flour over the egg whites about 3 tablespoons at a time. Fold in very gently making sure you cut down to the bottom of the pan. Do not stir, this will deflate the egg whites, also move very slowly. Use all the flour, make sure it's all folded in well.
- 6. Pour the batter into your angel food cake tube pan and cut through the egg mixture with a knife to get the air bubbles out. Smooth the top of the batter with the spatula.
- 7. Bake for 50-60 minutes, until golden brown and the cake springs back when touched. Check after 50 minutes, some ovens are hotter then the other.
- 8. When the cake is done, remove from the oven and immediately invert on a platter or on a large bottle. Cool for 2-3 hours. To remove cake, place the cake tin on its side and run a thin long flexible metal blade around the outside, pushing against the pan, then use a long, thin boning knife to loosen the part around the middle of the tube. If you have a pan with a release bottom, pop the cake out. Use a thin spatula to release the cake from the bottom.
- 9. Serve with whipped cream and strawberries or your favorite fruit. Enjoy!
GLUTEN-FREE ANGEL FOOD CAKE
My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
GLUTEN-FREE ANGEL FOOD CAKE
Just because you can't have gluten, it doesn't mean you can't have dessert. Instead of white flour, this recipe used Cup4Cup gluten-free flour, which you can find in our American Made marketplace on amazon.com.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. With a fine sieve, sift together flour, cornstarch and 3/4 cup sugar four times into a small bowl. Set aside.
- In the bowl of a standing mixer, whisk together egg whites and warm water on medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through the batter to release air bubbles. Smooth top with an offset spatula. Bake until golden brown and springy to the touch, 40 to 45 minutes. Invert pan on its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate bottom-side up. Use a serrated knife to slice cake. Serve with berries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.
SUGAR FREE GLUTEN FREE ANGEL FOOD CAKE
Make and share this Sugar Free Gluten Free Angel Food Cake recipe from Food.com.
Provided by Juliansmommy
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring egg whites to room temperature.
- Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
- In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
- Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
- Do Not Overbeat.
- Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
- Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
- Bake at 375° for 35 minutes.
- Do not under bake as it will sink on you after baking.
- It is better to over bake this cake than under bake.
- The top can be well browned.
- Remove from oven and turn upside down on counter to cool.
- I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
- This cake rises quite high.
- Let cool completely before using or freezing.
Nutrition Facts : Calories 95.4, Fat 0.1, Sodium 233.9, Carbohydrate 16.2, Fiber 0.7, Sugar 0.8, Protein 6.1
GLUTEN-FREE ANGEL FOOD CAKE
You'll be pleasantly surprised at how easy this gluten-free version of this classic cake is to make!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Move oven rack to lowest position (remove other racks).
- In medium bowl, stir together flour blend, 3/4 cup of the sugar, the cornstarch and xanthan gum. Set aside.
- In large bowl, beat egg whites, cream of tartar and salt on medium speed of electric mixer with wire whip attachment until foamy. Increase speed to high, and beat until egg whites have doubled in volume and thickened, about 2 minutes. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla with the last addition of sugar, until stiff and glossy meringue forms. Do not underbeat.
- Sprinkle sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar mixture disappears. (Transfer egg white mixture to very large bowl, if necessary.) Spoon into ungreased 10-inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
- Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not underbake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake. Serve with whipped cream and fresh fruit. Store at room temperature under a cake safe or large inverted bowl.
Nutrition Facts : Calories 130, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 19 g, TransFat 0 g
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GLUTEN-FREE ANGEL FOOD CAKE RECIPE
From kingarthurbaking.com
4.8/5 (104)Calories 120 per servingTotal Time 2 hrs 25 mins
- Preheat the oven to 350°F with a rack in the lower third; you want to give your cake plenty of rising room without danger of burning its top., Whisk together and then sift the flour, cornstarch, and 3/4 cup (163g) sugar.
- Set aside., In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy., Add the flavorings.
- Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened., Gradually beat in the 3/4 cup + 2 tablespoons (184g) sugar, a bit at a time, until the meringue holds soft peaks., Gently fold in the sifted flour/sugar blend 1/4 cup at a time, just until incorporated., Spoon the batter into an ungreased 10" round angel food pan.
- Gently tap the pan on the counter to settle the batter and remove any large air bubbles., Bake the cake until it's a deep golden brown, and the top springs back when pressed lightly, about 45 minutes., Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours., Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate., Cut the cake with a serrated knife or angel food cake comb.
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- Separate the eggs. It's very important that you do not get any yolk into your egg whites. Separate them one at a time putting the whites into a small dish individually and reserving the yolks for another use. As each white comes out without any yolk, add it to a large mixing bowl. If you get any yolk in with the egg white, don't use that one for this recipe. Use another egg and a clean small dish. Let egg whites sit half an hour to come to room temperature.
- Meanwhile, preheat oven to 350. Line the bottom only of a 9-inch tube pan with parchment paper.
- Beat egg whites until stiff peaks form, adding cream of tartar and vanilla during the process. Also, slowly add 1/4-cup raw sugar as the egg whites come close to being stiffly beaten.
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