Cookie dough lives in our freezer. Pancakes, waffles and muffins are made and eaten weekly. Cake, on the other hand, has been a thing of the past. Until now!
When I first gave birth to my first born, my doula (an amazing cook as well as an amazing human being) pretty much kept me off of sugar, sweets, white flour, and meat. She would whip up the most amazing, vegetarian meals, all with provisions found in my pantry, fridge, and freezer. She was an angel sent from above and becoming a mother for the first time was effortless; partly due to having her in my life.
Angel food cake was the one sweet she approved. Served in a big bowl, topped with lots and lots of fresh berries, was just what I needed to satisfy my sweet craving. Although I have tons of fresh berries on hand, this time of year I go a little crazy with flash freezing the wonderful summer fruits and berries found at the local farmer’s markets. My freezer is overflowing with 1 quart containers which will all be used for future creations. Whipping up this cherry-raspberry berry sauce took minutes using ingredients that I had on hand. Eli fell so in love with this sauce that he put it on his pancakes the next morning!
Angel Food Cake is the most guilt free cake using egg whites, a bit of sugar, flours, and a vanilla bean. Taking only a few minutes to make, dinner can be made while the cake bakes in the oven.
My kids topped their cake with both homemade ice cream and this berry sauce. I was perfectly happy, cutting off a big slice, and eating it solo. The cake disappeared in a day. Just today, they requested another. Off to the kitchen I go!
Gluten Free Angel Food Cake
8 3/4 ounces | 258 grams | 1 1/4 cups organic, pure cane sugar (divided)
1 1/4 ounces | 35 grams | 1/4 cup cornstarch
1 5/8 ounces | 45 grams | 1/4 cup white rice flour
1 1/8 ounces | 30 grams | 1/4 cup tapioca flour
1 3/8 ounces | 40 grams | 1/4 cup potato starch
1 1/2 teaspoon cream of tartar
3/4 teaspoon Celtic sea salt
1 vanilla bean, seeds scraped from the pod
• pour egg yolks in a glass container with a tight fitting lid. store in the fridge for up to 5 days or freezer for up to 6 months.
• sift 3/4 cup sugar, cornstarch, flours, and potato starch. set aside until ready to use.
• split vanilla bean down the middle. scrape the seeds from the pod. keep vanilla pod and use to make vanilla sugar (I keep a jar of vanilla sugar in my pantry. organic pure cane sugar filled with pods – use on crisps, pie crusts, and in streuel toppings).
• preheat oven to 350*. place a 10″ tube pan on a parchment lined baking sheet. set aside.
• add vanilla seeds, Celtic sea salt and cream of tartar to the egg whites. beat on medium speed until soft peaks form.
• turn up speed to high and add remaining 1/2 cup of sugar, 2 tablespoons at a time, until stiff peaks form.
• using a rubber spatula, slowly add the flour mixture to the stiff egg whites.
• spoon batter into your ungreased tube pan. cut through the batter with a knife to remove air pockets.
• bake on lowest shelf of the your oven for 45 – 50 minutes or until golden brown and top of cake is dry.
• invert pan and cool completely.
• remove cake from pan by running a knife around the side of the tube pan.
• serve with ice cream, berry sauce, chocolate sauce – whatever tickles your fancy.
• store in a cake dome for 3 days – if it lasts that long!
Cherry Berry Sauce
2 tablespoons brandy or rum
4 tablespoons filtered water
1 tablespoon arrowroot
2 cups fresh or frozen organic cherries
1 cup fresh or frozen organic raspberries
zest of one lemon
• add half of the cherries to the saucepan. bring to a boil and cook until fruit starts to break down.
• after 10 minutes, using a potato masher, break up the fruit that has not broken down.
• whisk the water and arrowroot to combine. add to the saucepan and stir until thickened, about 2 minutes.
• remove from the heat and add the remaining cherries and the raspberries. stir well.
• set aside to cool to room temperature.
• store in an airtight glass container in the fridge for about 3 days
The Urban Baker / SusanSalzman.com
More Gluten Free Cakes around the Web:
Gluten Free Chocolate Cake – Babble | Savor the Thyme
Gluten Free Chocolate Cake Doughnuts – Tartelette
Gluten Free Birthday Cake – Simply Gluten Free
[…] few weeks back I made an angel food cake. The recipe called for 10 egg whites. When it was all said and done, I had 10 egg yolks left over. […]
[…] dust with powdered sugar. • I like to make a little raspberry or cherry compote like this one here, but it is perfectly delicious all on it’s […]Leave a Comment
ooh this looks really good – I’ll have mine with lots of whipped cream and fresh berries please.
It’s been awhile since I’ve had a great slice of angel food cake. I love the format of this post, with the photo layouts and labeling! I’m totally making this sometime this summer.
Angel food cake has always been my dads favorite, and although I have always been more of a German Chocolate Cake lover, I would happily devour a piece of this cake with yummy cherry berry sauce!
Yes, you would happily desire ths because when eating it, it doesn’t feel like you are eating cake! The sauce truly goes on anything and if I were you, I would make this with whatever berries you have on hand!
Well, this cake looks really easy to prepare… I shall give it a try for the week-end, one of my friends is celiac!
Oh, Kim, your friend would love, love, love this cake. It will become a household staple!
We are also gluten free and though I make GF cakes I realize in reading this I have not made a GF Angel Food Cake for years and even then I experimented with a mix. Love having your recipe and testimonial Susan! I’m sure my kids would love this as well.
To be honest with you, I was reading an online editorial from a nutritionist and it was that article that inspired me to make this cake. I am always trying to loose that extra 10 and she said that if one is trying to do that, this is the cake to eat. Now, it’s in my arsenal and I will be making it often. The only draw back is the left over egg yolks. Thus, now 2 quarts of ice cream reside in my freezer (not for long – the kids are waiting to devour)!
I’m a big fan of AF cake, but I don’t think I’ve ever made one, thanks for sharing Susan, this looks fantastic!
You – Cheryl | Tidy Mom has never made an angel food cake?! I find that hard tp believe. I am sure if you do, you will come up with something totally wonderful!!!
This was one cake my mom would make and I loved! The whole “flip it over” in its special pan and the fluffiness.. this one brought back wonderful memories today! Gluten-free as well, that’s a nice touch!
Thanks, Barb. I love when food elicits fond memories. Although our children are not aware of it now, I am sure we are all doing that for our children by creating our blogs!
P.S. Barb, I am so in love with the collage on your home page…how did you do that?
I love the idea of a vanilla bean in angel food cake, I bet it really adds to the delicate flavor.
Oh, this sounds like such a great way to showcase the best of the season’s cherries and berries!
Susan, this cake looks fabulous!! I love the sauce on top as well.
Angel Food is one my favorite summer staples. Love your take on this! So light and fresh!
I haven’t made angel food cake in a little while and now I’m wondering why!
I know. Unfortunately, it can easily get forgotten. Now that I have reintroduced into our dessert repertoire, my family cannot get enough!
I love angel food cake – in fact this is what we have for dessert EVERY year on Christmas (which is my husband’s birthday) -he always wants angel food cake with his grandmother’s chocolate icing on it. Next time I make it I am definitely adding the vanilla bean (which after seeing this post is going to be SOON!!)
Also love the cherry berry sauce – which goes with just about everything!!
jeez- I think I needed a doula! This cake looks just beautiful. It always makes me think of summer.