after a couple of missed months, i’m back in the rally. and this month it is angel food cake.
despite my last post about trying to avoid sugar right now, i was more than happy to try out a couple slices of this cake. i really enjoy a good angel food cake, with its sweet crust and soft, pillow-y, interior. this one was no exception. it is my first gluten-free attempt at an angel food cake and i have to say it was easy-peasy. no weird substitutions or strange methods.

this cake turned out deliciously flavorful. add a hefty scoop of whipped cream and caramel sauce, and you have a coffee shop favorite in cake form. (i used mrs. richardson’s butterscotch caramel sauce. holy freaking yum. i want to eat it from the jar.)

ruhlman’s ratio for an angel food cake is
3 parts egg white : 3 parts sugar : 1 part flour.
my ratio turned out to be just about the same, though i used an extra ounce of flour.

the review from my 4-year old was, “mommy, you make the best cakes ever. this is my favorite.” ahhh, the highest praise possible…

Caramel Macchiato Angel Food Cake
Serves: 8-10 servings
  • 70 grams superfine brown rice flour
  • 70 grams tapioca flour
  • 1½ cups sugar, divided
  • ¼ teaspoon cinnamon
  • 2 tablespoons espresso powder
  • 1 tablespoon very hot water
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1½ teaspoons vanilla extract
  • Whipped Cream
  • Caramel Sauce (prepared or homemade)
  1. Preheat oven to 350°.
  2. Combine flours, ¾ cup sugar, and cinnamon in a medium bowl; set aside. Combine espresso powder and hot water in a small bowl; set aside.
  3. Combine egg whites, cream of tartar, and salt in a large bowl; beat to soft peaks. Add remaining ¾ cup sugar in small batches; beat until stiff peaks form.
  4. Add espresso mixture and vanilla extract to eggs; fold in gently. Add flour mixture in ¼ cup batches; fold in gently to not deflate eggs. Pour or spoon mixture evenly into an ungreased tube pan. Run spatula carefully through mixture to get rid of any air pockets.
  5. Bake at 350° for 45 minutes or until cake springs back when touched lightly. Invert pan to cool completely. To remove cake from pan, run a knife around the edges of the pan. Cut cake with a serrated knife.
  6. Serve with whipped cream and caramel sauce.
thanks to caleigh of gluten free[k] for hosting all of us this month. be sure to check out the rest of the delicious cakes… yum… i’ll be drooling.
adina of gluten free travelette made cacao spice angel food cake
aunt mae of honey from flinty rocks made angel food cake with lemon glaze
caleigh of gluten free[k] made almond angel food stars
charissa of zest bakery made saffron angel food cake
heather of discovering the extraordinary made coconut lime angel food cake roll
jonathan of the canary files made lavender angel food cupcakes
pete & kelli of no gluten, no problem made caramel peach angel food cake
tr of no one like crumbley cookies made peach angel food cake

more delicious gluten-free recipes like this one: