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Caramel Macchiato Angel Food Cake

Servings 8 -10 servings


  • 70 grams superfine brown rice flour
  • 70 grams tapioca flour
  • 1 1/2 cups sugar divided
  • 1/4 teaspoon cinnamon
  • 2 tablespoons espresso powder
  • 1 tablespoon very hot water
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • Whipped Cream
  • Caramel Sauce prepared or homemade


  • Preheat oven to 350°.
  • Combine flours, 3/4 cup sugar, and cinnamon in a medium bowl; set aside. Combine espresso powder and hot water in a small bowl; set aside.
  • Combine egg whites, cream of tartar, and salt in a large bowl; beat to soft peaks. Add remaining 3/4 cup sugar in small batches; beat until stiff peaks form.
  • Add espresso mixture and vanilla extract to eggs; fold in gently. Add flour mixture in 1/4 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.
  • 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.
  • Serve with whipped cream and caramel sauce.