Gluten-Free Chocolate Angel Food Cake Recipe
This light-as-air, mildly chocolate cake is perfect topped with whipped cream and fudge sauce.
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Cooking tools:
- Stand mixer
- Whisk
- Sifter
- Mixing bowl
- Oven
Ingredients
- 2/3 cup (104g) King Arthur Gluten-Free All-Purpose Flour
- 1/3 cup (28g) unsweetened cocoa, Dutch-process or natural
- 1/4 cup (35g) cornstarch
- 1 1/2 cups plus 2 tablespoons (310g) King Arthur Baker's Special Sugar, divided*
- 1/2 teaspoon espresso powder or 1/4 teaspoon almond extract, optional
- 1/2 teaspoon baking powder
- 1 1/2 cups (360g) large egg whites (from 10 to 12 eggs), at room temperature
- 1/4 teaspoon table salt
- 1 1/2 teaspoons cream of tartar
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