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Video Summary
Good morning! Today I’m making a gluten-free angel food cake that I’ve made a bunch of times before. We’ve even tried it side by side with regular angel food cake – I didn’t get to do the comparison myself because I was gluten-free at the time, but people could not tell a difference between this cake and regular angel food cake, which was pretty impressive! This is a really quick and easy recipe that comes together super easily. I start by whipping egg whites that have been sitting out on the counter for about half an hour, then I add salt and cream of tartar. I’ve mixed together some powdered sugar and regular sugar, then I add vanilla and almond extract. The final step is to fold in some cornstarch and flour – I’m using Bob’s Red Mill one-to-one baking flour. That’s it! I fold the flour in gently so I don’t mess up the peaks and keep the egg whites really nice and fluffy for the right texture. I don’t have a cake pan specifically for angel food cake so I’m just using a Springform loaf pan (I have another one out just in case I need two). I bake it at 350 degrees for 35-40 minutes. When I peek in the oven I’m surprised it rose – I forgot there was cream of tartar in there which is baking soda and cornstarch. It did split a little on the top but it’ll taste just fine. The next morning this is all that’s left after our fun night – it was a smash hit and everybody enjoyed it! I served it as a little dessert bar with French vanilla pudding, strawberry Jello, strawberries, blueberries, and Cool Whip that we smothered all over the cake. It turned out beautiful – so light and airy, nice and squishy but it bounces back, and it’s mainly sugar so of course it’s delicious!
Video Transcript
Good morning, welcome back. I’m Kari and this is Keep It Simple DIY. Today I’m going to be making a gluten-free angel food cake. I’ve made this recipe a bunch of times. We’ve even tried it side by side to regular angel food cake. I didn’t get to do that because at the time I was gluten-free, but people could not tell a difference between this cake and that cake. So that was pretty impressive.
This is a really quick and easy recipe. It comes together super easily. We are going to start by whipping some egg whites, and then we’ll add some salt and cream of tartar to it. I’ve mixed together some powdered sugar and regular sugar. Then we’ll add our vanilla and almond extract. And the final thing is to add some cornstarch and flour. And for flour, I’m going to be using the Bob’s Red Mill one-to-one baking flour. And that’s it. It comes together super quickly.
So let me bring you in and we will start mixing all the ingredients.
Okay, egg whites are going in. The egg whites that have been sitting out on the counter for about a half an hour.
Okay, we’ve got all of our sugars in here. Now for our flour, we are just going to fold it in lightly. So let me put the flour in, and we want to fold it that way. We don’t mess up the peaks. We want these peaks to still be here. We want the egg white to still be really nice and fluffy. That’ll give us the right texture.
Now I do have my oven preheated to 350.
I do not have a cake pan that’s specifically for angel food cake, so I’m just going to use the Springform loaf. I’m not sure if I’m needing one or two. I do have another one out just in case.
All right, that was super simple and it came together super quickly. Oven’s on at 350. I am going to stick this in for 35 or 40 minutes.
So I’m peeking in the oven and this actually did rise. I don’t know why I was thinking it wouldn’t. I think I forgot there was cream of tartar in there, which is baking soda and cornstarch. So we’re going to hope it works itself out. It looks like it did split a little on the top, but it’ll taste just fine.
Well, it’s now the next morning. I never was able to get back to the video to show you guys how this turned out, and this is all that’s left after our fun night last night. It was a smash hit. Everybody enjoyed it.
How I served it was I just put out a little bar with a bunch of snacks. And so I did French vanilla pudding, strawberry Jello, strawberries, blueberries, and Cool Whip. And we just smothered that all onto the cake.
I did manage to get a little video of mine. It’s not pretty, but I will still show you. Let me bring you in close and show you just how this turned out.
Isn’t that beautiful? It’s so light and airy. It’s nice and squishy, but it bounces back. And it’s mainly sugar, so it’s of course delicious.
If you enjoyed this video, please give it a thumbs up and subscribe, and I will see you next time. Bye!
