Most people we know buy their angel food cakes from the bakery or supermarket. That’s not an option if you’re gluten-free (we’ve never personally seen a GF angel food cake for sale anywhere). But that’s also not a loss. This GF angel food cake is as good as any we’ve had, gluten-free or otherwise. It’s light and fluffy and, as great angel food cakes are, very sweet.
Courtesy of Artisanal Gluten-Free Cooking by Kelli Bronski & Peter Bronski. The Experiment.
NOTES: This is one of the only cakes that is baked in an unprepped (ungreased) pan. There’s an important reason for that. Angel food cakes are allowed to cool upside down, which enables the cake to maintain its “loft” until it is fully cooled. The ungreased pan allows the angel food cake to stick to the sides and bottom of the pan so that it doesn’t fall out (as it would with a greased pan) when you invert the cake to cool. Also, this recipe calls specifically for an angel food cake pan, which is a type of tube pan. Tube pans are typically circular, with a “tube” in the middle that results in the finished cake having the shape of a donut, with a hole in the middle. Some, such as Bundt pans, are 1-piece tube pans, and often have fluting or other decoration. Others, such as the angel food cake pan, are two-piece tube pans, which allow you to cut the cake away from the sides of the pan first, then remove the outside of the pan, and finish cutting the cake away from the base of the pan.