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Dale's Gluten Free Angel Food Cake

Author: Dale Hopkins


  • 1-1/2 cups egg whites about 10
  • 3/4 cup plus 1/2 cup sugar divided
  • 1/4 cup tapioca flour or starch
  • 1/4 cup potato starch
  • 1/2 cup cornstarch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • Sift 3/4 cup sugar, tapioca, cornstarch and potato starch together twice and set aside.
  • Beat eggwhites on medium speed and add the vanilla, cream of tartar and salt. Beat until soft peaks form.
  • Beat on high and add remaining sugar 1 tablespoon at a time until stiff peaks form.
  • Gradually fold in starch and sugar mixture about 1/2 cup at a time.
  • Gently spoon into an ungreased 10-in. tube pan. Poke through the batter gently to remove large air bubbles.
  • Bake on the lowest oven rack at 350° for 45-55 minutes or until the top is a light brown and starts to crack. Turn the pan upside-down immediately and cool completely (about 2 hours)
  • Run your knife around the side and center tube of the pan to release it onto your cake plate. Top with whipped cream and fresh fruit.