Perfect Gluten-Free Angel Food Cake

Step 1

Separate the egg whites and allow them to sit at room temperature for at least 30 minutes.

Step 2

Preheat the oven to In the bowl of a food processor, process the flour, cornstarch and powdered sugar together until smooth, about 30 seconds. Set aside.

Step 3

Process the granulated sugar slightly, about 5-7 pulses. You don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.

Step 4

Place the egg whites in the bowl of a stand mixer. Beat on high until starting to foam then add the salt and cream of tartar.

Step 5

Add the vanilla and almond extract and continue whipping on high speed.

Step 6

Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping.Continue whipping until stiff peaks form.

Step 7

Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so you don't deflate the egg whites. (This is the key to good angel food cake.) Scoop into a ungreased 10-inch round pan.

Step 8

Bake at 350 for about 35-40 minutes until lightly golden. Immediately invert pan onto a cooling rack when you remove it from the oven. Cool completely then run a knife along the edges of the pan and carefully plate the cake. Enjoy!