Angel food cake, gluten-free and lactose-free

Do you dream of a light , airy , and incredibly fluffy , but you're on a gluten-free diet ? Look no further! Angel Cake, this American-style cake made with egg whites, is the perfect candidate for a gluten-free adaptation. Forget the dense textures of classic gluten-free pastries. This recipe is guaranteed easy and promises a stunning result: a cake that literally melts in your mouth, with that cloud- that has made Angel Cake so famous. Perfect for a healthy afternoon snack or simply for indulging without guilt. Let yourself be amazed by this must-try ! You'll only need a special angel cake pan with a fluted top or a Bundt pan.

Preparation time: 15 minutes

Cooking time 40 minutes

Rest time: 90 hours

Total time 90 hrs 55 mins

Cooking method: Traditional

Difficulty: Beginner

Servings: 8

Special diet: suitable for gluten-free diet

Ingredients

275g of egg whites ( approximately 8 to 10 large eggs)
1 tsp of lemon juice or cream of tartar (helps stabilize egg whites)
1 pinch of salt
100g extra -fine caster sugar (or icing sugar)
50g of icing sugar ( for gluten-free flour)
60g of tapioca starch (or corn starch )
40g of rice flour
1 tsp of pure vanilla extract
a few raspberries, red berries or whipped cream

Preparation

1
Preheat your oven to 170°C (340°F). Do not grease your Angel Cake tin, as the cake needs to adhere to the sides to rise. The steam vent is important because it allows for even heat distribution and therefore uniform baking.
2
In a bowl, sift together the cornstarch, rice flour, and powdered sugar. Set aside. Sifting is essential for achieving an airy texture.
3
In the bowl of your mixer, pour the room temperature egg whites, lemon juice (or cream of tartar) and a pinch of salt.
4
Start beating at medium speed. When the egg whites begin to foam, increase the speed.
5
When the egg whites form soft peaks, start adding the 100g of extra-fine caster sugar gradually, spoonful by spoonful, while continuing to beat at maximum speed.
6
Beat until very stiff and glossy (bird's beak) egg whites form. Add the vanilla extract with a spatula.
7
Pour the sifted mixture (cornflour, rice and icing sugar) in two or three batches over the egg whites.
8
Gently fold in this mixture using a spatula, with an upward motion to avoid deflating the egg whites. The key to success is a delicate touch!
9
Pour the batter into the ungreased Angel Cake tin. Smooth the top lightly without pressing down.
10
Bake for 40 to 45 minutes. The cake should be lightly golden and spring back when gently touched.
11
Once baked, immediately remove the pan from the oven and turn it upside down (or onto a wire rack if it doesn't have one). Let it cool completely, about 1 hour and 30 minutes. This upside-down cooling is crucial for the cake to retain its volume.
12
Once the cake is completely cold, gently run a thin knife blade along the sides and central tube to unmold it.
13
Serve as is, accompanied by whipped cream or fresh red berries. Enjoy!

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