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Angel Food Cake
  • Gluten-Free
  • Dairy-Free
  • Soy-Free
  • Nut-Free
  • Corn-Free

Angel Food Cake

This is a classic recipe, just like Grandma used to make. Made with our All-Purpose Flour Artisan Blend.

Ingredients
    • 1 cup Pamela's All-Purpose Flour Artisan Blend
    • ¾ cup powdered sugar
    • 1 tsp salt
    • 1¾ cup fresh egg whites, room temperature (approximately 18 large eggs) DO NOT use boxed egg whites
    • ¼ cup warm water
    • 1½ tsp cream of Tartar
    • 1 tsp vanilla
    • ¼ tsp orange essence or extract or almond extract (optional)
    • ¾ cup + 2 TBSP granulated sugar
Directions

    Preheat oven to 350°.

    Sift together flour, powdered sugar and salt. Sift the mixture 4 or 5 times. (This is an important step.)

    In a stand mixer with the whisk attachment, beat egg whites, warm water, cream of Tartar, vanilla and orange essence on medium/high, while gradually adding the granulated sugar in 3 or 4 batches. Soft peaks will form after 2 or 3 minutes. Turn to high and beat until stiff and glossy another 2 minutes, for 5 minutes total. Transfer to a large wide bowl.

    Add flour mixture in 4 batches, folding in gently with a rubber spatula. Be gentle & quick, as not to deflate the meringue.

    Put batter into a 10” ungreased tube pan. Run knife around batter to remove any air bubbles. Smooth top with spatula and put in center of preheated oven. The pan will be very full. Bake 45 to 55 minutes in the middle of oven, until golden brown. Cake should spring back when touched and not be sticky.

    Turn tube pan upside down and cool either on on feet attached to the pan or over a bottle -- cooling the cake upside down while still in the pan helps the cake keep its volume. Cool at least one hour. Using a long knife, cut around sides and center post of cake to loosen cake from pan. Remove cake from pan. Let finish cooling on a rack in the open air. This will help to dry out the sides.

    © Pamela's Products, Inc.

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B.J. Fisher 03/70/2018 03/12/2018
Hi, is there a way to do this without sugar? Using honey, maple syrup, agave or other substitutes instead? My family is trying to avoid processed sugar.
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Dawn Karlovec 09/267/2018 09/25/2018
Love Pamela products and recipes! You make a Celiacs life so enjoyable. Thank You!
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Pam Boval 05/127/2018 05/08/2018
Made this today AFTER a major fail yesterday. I didn't realize the crucial importance of Cream of Tartar!! Well I do now! lol..I looked it up and learned something today. Made this cake for my granddaughter who has Celiac Disease and it is Beautiful _
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Kathryn 12/343/2017 12/10/2017
I do wish Pamela's would make an angel food cake mix, I am sure this recipe will work fine but it would be nice to just by a mix. Hate breaking 18 eggs!
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Joyce 05/147/2017 05/28/2017
Loved this recipe! By far the best gluten free angel food recipe out there!! (The only thing I will change next time is to reduce the salt from 1 tsp to 1/4 tsp like my original angel food recipe that is not gluten free. The cake tasted a little too salty.) I love Pamela's Artisan Blend!! Best GF flour ever!!
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shelly 01/24/2017 01/25/2017
Just made this--the first angel food cake I've made in probably 30 years--and it was fantastic! Wonderful, light texture. I used one dozen extra large eggs for the whites. As a topping, I took about 1/2 C of Pamela's Salted Caramel frosting mix and heated it on the stove with a few tablespoons Earth Balance soy free spread (I'm non-dairy, too) and little water. Drizzled it over each slice as a sauce. My guest LOVED it. Cake is not too sweet.The caramel sauce added a sweet buttery richness to the lightness of the angel food. YUM!
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Jean 04/102/2016 04/12/2016
Best Cake ever!! My daughter is gluten free , so made it for her birthday. Everyone loved it! I did use 18 egg whites. I put 2 drops of Young Living Orange oil in with Almond extract and Vanilla ( the real thing). YUMMY! Served with Coconut Cream whipped , and raspberries.
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sweet tooth 08/220/2016 08/08/2016
Followed the recipe and it looked great when it came out if the oven. I inverted it on a bottle and after about 5 minutes the cake plopped out of the pan. Not sure what happened.
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    • Did not bake it long enough. The cracks have to be dry to the touch. Touch all sides of the cake because sometimes an oven bakes hotter on one side. This happened to me too when I first tried making homemade angel food cakes. Good luck on your next cake!
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Kat 10/280/2016 10/07/2016
This is the most amazing recipe. I bring this into work and everyone loves it! I've made this recipe more than a dozen times and the only thing I've changed is the amount of egg whites. I use about 14-16 eggs. Most of the time I use 14 eggs because I think it makes the cake lighter and fluffier. I agree with the one comment about the salt, I use a little less than 1tsp also.
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Karrie 03/66/2016 03/07/2016
Best gluten-free recipe I have tried. Looks & tastes exactly like it should.
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