Extra Soft, Fluffy Gluten Free Angel Food Cake

Learn how to make pillowy soft gluten-free angel food cake from scratch. My detailed recipe is full of tips and tricks to help you successfully make the best homemade with a copycat taste and texture. The delicate airy crumb is achieved with specific ingredients and mixing methods — all of which I share below - but are easy enough for a novice baker to pull off with success.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Sift together flour, 3/4 cup sugar, cornstarch, and salt together into a medium bowl. Repeat sifting again for a total of 2 times. Set aside.

Step 2

In a large bowl of a stand mixer fitted with a whisk, or a very large mixing bowl and hand mixer, mix together egg whites, cream of tartar, vanilla extract, and almond extract on medium-low speed until foamy.

Step 3

Increase speed to medium high and gradually mix in remaining 3/4 cup sugar, a couple tablespoons at a time, until stiff glossy peaks form, about 2-3 minutes.

Step 4

Remove bowl from stand mixer. Add flour mixture, 3 tablespoons at a time, using a rubber spatula to gently fold in each addition.

Step 5

Spoon batter into an UNGREASED angel food cake tube pan. Smooth top with a rubber spatula. Gently tap pan on counter to release air bubbles. Bake cake on LOWER-MIDDLE rack for 50-55 minutes, or until top is golden brown and cake springs back when pressed.

Step 6

Invert cake pan on counter, keeping it slightly elevated with the prongs around rim. If there are no prongs, use a bottle or funnel to invert the cake on and allow air to circulate. Let cool completely, at least 2-3 hours. Run a knife around the outer and inner edges to loosen. Turn pan upside down to release cake and transfer cake to a platter.

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