Oddly enough Angel food cake is one of the few things that are easier to make gluten free. Here’s my recipe, long overdue for those of you requesting cake:


  • 6 large egg WHITES, at room temperature
  • 1/2 cup plus 2 tablespoons sugar
  • 1 dash of salt
  • 3/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons rice flour
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon xanthan gum

Preheat oven to 325. Place the egg whites in a large bowl, turn your blender on low and whip the egg whites until they make soft peaks (mounds of egg white that, when you lift the beater back out, make hills as opposed to points). Add the sugar, cream of tartar and salt then beat with blender until well mixed. Add the vanilla and blend until stiff peaks form. In a separate bowl, mix the xanthan gum and flours. Using a spatula, fold it gently into the egg mixture. Pour into an un-greased bundt pan** and bake for 45-60 minutes (depends a bit on elevation, I’ve found).


I find that topping this cake with fresh strawberries, (diced, sprinkled with sugar to taste, and then mashed — with an old-fashioned potato masher) is the best topping. You’d be amazed how many people act like mashed up strawberries on a cake is a mind-blowing experience. Often I add a little whipped cream and whole fresh strawberries for extra flair.


** see that cute flower shape angle food cake I made for the picture. Yeah. Don’t use that pan, or, if you do, grease it so heavily that the cake will never, ever stick, which will guarantee that your angle food cake will fall and be denser than you’d like (in general, an angle food cake needs to ‘climb’ the side of the pan to get that loft and the awesome spongy softness).