This perfect angel cake also happens to be gluten-free!

Recipe Source: Inspired by King Arthur Flour

Marie’s Angel Food Cake

Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins
Servings: 1



    • Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.
    • Preheat the oven to 350. In the bowl of a food processor, process the flours and powdered sugar together until smooth, about 30 seconds. Sift the flour/powdered sugar mixture into a bowl and set aside.
    • Process the granulated sugar slightly, about 5-7 pulses. You don’t want to turn it into confectioners sugar, just a little finer than it is normally. Set aside.
    • Place the egg whites in the bowl of a stand mixer. Add the salt and cream of tartar and beat on high until starting to foam.
    • Add the vanilla and almond extract and continue whipping on high speed.
    • Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping. Continue whipping until stiff peaks form.
    • Slowly fold in the dry ingredients ¼ a cup at a time with a spatula. Do this carefully and slowly so you don’t deflate the egg whites. This is the key to good angel food cake! Scoop into a ungreased 10-inch round pan.
    • Bake at 350 for about 45 minutes until lightly golden. Immediately invert pan onto a cooling rack when you remove it from the oven. Cool completely, then run a knife along the edges of the pan and carefully plate the cake. Enjoy!
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