Best Irish Cream Angel Food Cake Gluten Free Recipes

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GLUTEN-FREE ANGEL FOOD CAKE



Gluten-Free Angel Food Cake image

My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10)
3/4 cup plus 1/2 cup sugar, divided
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
Assorted fresh fruit, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

IRISH CREAM ANGEL FOOD CAKE (GLUTEN-FREE)



Irish Cream Angel Food Cake (Gluten-Free) image

Saw this on a website and didn't want to forget about it, so I'm posting it here. From the pics, it does not appear to be super fluffy, but still looks delicious.

Provided by Andrew Mollmann

Categories     Dessert

Time 1h25m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

6 eggs, separated
1 cup granulated unbleached cane sugar
1/2 cup confectioners' sugar
1 1/4 cups gluten-free flour
2 tablespoons cocoa
3 tablespoons Baileys Irish Cream
1/4 cup boiling water
8 ounces low-fat cream cheese (can use fat free, low fat, or regular)
1 cup confectioners' sugar
1/2 cup heavy cream (can use half & half, but use less than 1/2 cup)
chocolate shavings (optional)

Steps:

  • Preheat the oven to 300 F convection or 325 F static.
  • Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
  • Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
  • In another bowl, beat the yolks and the granulated sugar until light. Add the boiling water and Bailey's next, beating until blended. Finally, stir in the flour-confectioners sugar mixture until incorporated.
  • Fold the beaten whites into the other mixture by gently stirring with a rubber spatula. When mixed, pour into an ungreased 10-inch tube or spring form pan.
  • Bake for 30 minutes, then increase the heat to 325 F convection or 350 F static and bake for another 20-25 minutes, or until a cake tester comes out clean.
  • Invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
  • Glaze: Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. Drizzle over cake and sprinkle chocolate shavings on top.

Nutrition Facts : Calories 388.5, Fat 16.9, SaturatedFat 9.3, Cholesterol 203.9, Sodium 177, Carbohydrate 50.9, Fiber 0.2, Sugar 48.5, Protein 8.3

ANGEL FOOD CAKE (GLUTEN-FREE)



Angel Food Cake (Gluten-Free) image

My sister decided that she wanted Angel Food cake and my mother decided she wanted some Creme Brulee; one uses egg whites and the other uses yolks so I went searching for a recipe. I saw the other GF angel food recipes on Recipezaar but was not satisfied with the list of ingredients; they use a flour mix that is all starch and several of the reviews mention that it deflates from the bottom up. I found this recipe by searching on Google and made it instead. I was a little over zealous when mixing in the flour so my whites lost a little volume, but it did not affect the taste. The end result was a light and fluffy cake. It was the first time I had had angel food cake since going gluten-free and I was not disappointed. I made a strawberry trifle by breaking the cake into little chunks and layering them with lite whipped cream and strawberries. Edit: I have made this recipe 3 times now. To keep the whipped white mixture from deflating, I highly recommend not folding in the flour mixture by hand. The first 2 cakes I made, I folded it in by hand. The 3rd time I stirred it in on the slowest possible setting on my Kitchen Aid which resulted in a cake that was about 2-3" higher. All 3 of them tasted great though.

Provided by Andrew Mollmann

Categories     Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup rice flour
1/4 cup sweet rice flour
1 teaspoon xanthan gum
12 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 tablespoon vanilla
1 1/2 cups granulated sugar

Steps:

  • Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
  • In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
  • Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
  • Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
  • Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
  • Bake for 50-55 minutes until top is golden and sides begin to pull away.
  • Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.

Nutrition Facts : Calories 225.9, Fat 0.3, SaturatedFat 0.1, Sodium 155.7, Carbohydrate 49, Fiber 0.6, Sugar 38, Protein 6.5

GLUTEN FREE ANGEL FOOD CAKE



Gluten Free Angel Food Cake image

This is the Best Angel Food Cake! It makes one large cake that can serve 16 people whether you are celiac or not! It also freezes very well and can be made in advance. This cake has fallen out of the pan for some of the reviewers. Please make sure the eggs are beaten long enough and that the cake is baked long enough. I have also added guar gum or xanthum gum to this recipe. You could also replace the cornstarch with asian rice flour. The baking time is increased to 60 minutes and reduced the temperature to 350 as suggested by a reviewer.

Provided by All about pies in W

Categories     Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 10

1 2/3 cups egg whites, at room temperature
1/2 cup potato starch
1/2 cup cornstarch
1 teaspoon guar gum or 1 teaspoon xanthan gum
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup white sugar, sifted

Steps:

  • Bring egg whites to room temperature.
  • Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
  • In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
  • Add the salt, cream of tartar, vanilla and almond extracts.
  • Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
  • This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
  • When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
  • The top can be well browned.
  • I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
  • This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
  • Let cool completely before using or freezing.

Nutrition Facts : Calories 108.7, Fat 0.1, Sodium 118.1, Carbohydrate 23.8, Fiber 0.3, Sugar 16, Protein 3.1

SUGAR FREE GLUTEN FREE ANGEL FOOD CAKE



Sugar Free Gluten Free Angel Food Cake image

Make and share this Sugar Free Gluten Free Angel Food Cake recipe from Food.com.

Provided by Juliansmommy

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

12 large egg whites
1/2 cup potato starch
1/2 cup cornstarch
1 3/4 cups Splenda granular, sugar substitute
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons vanilla

Steps:

  • Bring egg whites to room temperature.
  • Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
  • In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
  • Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
  • Do Not Overbeat.
  • Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
  • Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
  • Bake at 375° for 35 minutes.
  • Do not under bake as it will sink on you after baking.
  • It is better to over bake this cake than under bake.
  • The top can be well browned.
  • Remove from oven and turn upside down on counter to cool.
  • I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
  • This cake rises quite high.
  • Let cool completely before using or freezing.

Nutrition Facts : Calories 95.4, Fat 0.1, Sodium 233.9, Carbohydrate 16.2, Fiber 0.7, Sugar 0.8, Protein 6.1

STRAWBERRY CREAM ANGEL FOOD CAKE



Strawberry Cream Angel Food Cake image

A cooking instructor in my 9th grade home ec taught me how to make this, its very simple. I believe its best using a bunt pan, but not those ones with the designs. You can use a box of Angel food cake mix found usually in most stores or any favorite recipe you might have. Usually the only thing you have to add to Angel food Cake Mix is water, but it varies by brand. Included here is ONLY the recipe for the filling and directions on how to fill it. Feel free to substitute with any other fruit, like bananas or blueberries. I suggest looking up alton browns angel food cake recipe for some great tips for angel food cake. Bringing this to an event, but want to try it now? No problem! Save the insides you pull out of the cake and make yourself a trifle, alternating layers of cake, cream and berries in a large glass or small bowl. (You can also do this is disaster strikes with your angel food cake)

Provided by Michelle_My_Belle

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

1 angel food cake mix or 1 store bought angel food cake
1 pint heavy cream
1 (3 1/2 ounce) box vanilla pudding mix
10 large strawberries (or more if desired)

Steps:

  • Mix and put the angel food cake into the bunt pan and bake as directed.
  • Let the cake cool COMPLETELY.
  • In the meantime take your pint of heavy cream and mix it with the pudding mix in a small bowl. The mixture should become thick and creamy but still spreadable.
  • When the cake is completely cooled, remove it carefully from the pan.
  • Use a knife and cut the cake in half through the middle, leave the cake in two complete sections (note cut in half as in horizontally not as if you were splitting the cake into slices and cut it in half first).
  • Laying the cake with the insides facing up use your fingers to hollow out a ring for the filling on both pieces. make sure not to damage the edges of the cake for presentation purposes. Feel free to "sample" the cake seeing as these pieces you remove will not be needed.
  • At this point you can cut, wash and put the strawberries or bananas or whatever fruit desired into the cream or just lay the cream in the crevice you created on the bottom half of the cake putting the fruit on top. Don't be sparing--let the cream fill over the crevice because the top has been hollowed out also. I cut the strawberries into tiny pieces because I don't like getting large wedges of fruit in one bite, and if you need to make it stretch further, everyone gets some fruit in their piece.
  • Once you fill the mixture in, carefully place the top back on the cake. Feel free to use any remaining filling to help secure excess fruit to the top.

GLUTEN-FREE ANGEL FOOD CAKE



Gluten-Free Angel Food Cake image

I have been making this for about 2 years and I have made it over 6 times at the time of publishing. Cut with a clean serrated knife, wiping the blade every few cuts.

Provided by Christine

Categories     Angel Food Cake

Time 2h20m

Yield 10

Number Of Ingredients 8

1 cup white rice flour
½ cup powdered sugar
¼ teaspoon xanthan gum
18 large egg whites
2 teaspoons cream of tartar
1 pinch salt
1 ½ cups white sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
  • Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
  • Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
  • Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
  • Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
  • When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 49.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 0.1 g, Sodium 117.4 mg, Sugar 36.6 g

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