I don’t know if you’ve noticed, but I like to bake. A lot. And I like people to eat the baked goods I prepare. Out of the 6 people I work with, 2 have Celiac. My mother-in-law and her father have Celiac. A handful of my closest friends-Celiac. These aren’t people jumping on a sensationalized bandwagon-they have actual medical conditions where the effects of gluten can be crippling.
I started searching for gluten-free recipes, less to appease them, and more out of vanity. Because I wanted them to eat what I made. Yeah. I said it… Here’s the recipe for my most recent creation-An angel food cake with strawberries, vanilla bean caramel, and cream cheese whipped cream frosting. It’s pretty much heaven and will satisfy your sweet tooth gluten-free or not.
There are three parts: The cake, the frosting and the caramel. Oh and the berries so I guess four parts.
***Make sure all your ingredients are gluten free. Some vanillas, cornstarch, heck everything contain gluten. You have been warned. ***
Caramel Sauce: Over here. Make a day or so in advance. Keep in fridge until the apocalypse or the next ice-cream social.
Gluten Free Angel Food Cake (adapted from King Arthur‘s recipe)
I highly recommend weighing the ingredients rather than using measuring cups. For reals.
- 3/4 c. (120g.) King Arthur or Trader Joe’s Gluten free flour blend
- 1/4 c. (35 g.) cornstarch
- 3/4 c. (163 g.) superfine baker’s sugar
- 10-11 egg’s worth (345-360 g.) egg whites (I used All Whites egg whites in a carton with luck)
- 1/4 t. salt
- 1 1/2 t. cream of tartar
- 1 t. vanilla bean paste
- 3/4 c. + 2 T. (184 g.) superfine baker’s sugar (yes, again)
1) Preheat the oven to 350°F and place the oven rack in its lowest position.
2) Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside.
3) In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
4) Add the vanilla.
5) Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft-medium peaks.
6) Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated.
7) Spoon the batter into 3 ungreased 8″ or 4 ungreased 6″ round pans. Gently tap the pan on the counter to settle the batter and remove any large air bubbles. MAKE SURE THE PANS ARE GREASE FREE!!!!!!!!!! DOOOOO IIITTTTT!!!!
8) Bake the cake until it’s a deep golden brown, and the top springs back when pressed lightly, about 35-40 minutes. Maybe less. Depends on if your oven is being a pirate hooker. The toothpick test helps me here.
9) Remove the cake from the oven and invert the pan onto a cookie rack, to suspend the cake upside down as it sets and cools, about 2 hours. Sometimes the cake rises above the pan. I let it cool until it collapses a little then invert. You’re smart, and can figure it out.
10) Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
11) Cut the cake with a serrated knife or angel food cake comb which I had no idea ever existed and am still not sure what that is.
12) Serve with whipped cream and fruit. Wrap any leftovers airtight, and store in fridge, but you should just eat it all that day.
- 2 c. (16 oz or 1 pint) heavy whipping cream
- 1/2 c. (65 g.) powdered sugar (add more if you like it sweeter)
- 1 t. vanilla bean paste
- 8 oz. softened cream cheese
1) Cream the cream cheese, vanilla and powdered sugar until smooth.
2) SLOWLY add the whipping cream while whipping on medium until incorporated. Then high until stiff peaks form.
Torte the cakes, fill with the frosting, sliced berries and a drizzle of caramel in each layer. Frost and you’re good to go.