Easter Angel Food Cake
I adore this cake because it is light as feather. I know, I know, it sounds so cliche, and in a way, it is.
But when we are watching what we eat and really want to keep your sweets on the healthier side, this is the cake for you. You can omit the chocolate glaze if you want to cut back on the sugar, and serve the cake with the traditional spoonful of strawberries and cream.
But I’d be lying if I said this cake wasn’t just fine all on its own. You can walk by, take a small slice for yourself to enjoy with your afternoon coffee and the moment you finish eating it, you’ll wonder if anything even passed your lips.
Be sure you use a tube pan for this recipe and absolutely sift the flour all three times as the recipe says–this creates an incredibly fine grain so the egg whites can work their magic.
If you are looking for other fun gluten-free Easter recipes, please click here to visit Blackbird Bakery.
Other Easter Desserts:
- Chocolate Pudding Pots (dairy-free)
- Chocolate Orange Cheesecake
- Coconut Cream Roulade
- Lemon Coconut Cupcakes
Easter Angel Food Cake with Candied Orange
- 1/4 cup glutinous rice flour
- 1/4 cup gluten free oat flour or sorghum
- 1/4 cup tapioca flour
- 1/4 cup cornstarch
- 1/2 teaspoon guar gum
- 11 egg whites (equivalent to 1 1/2 cups)
- 3 pinches kosher salt
- 1 scant teaspoon cream of tartar
- 1 1/2 cups superfine sugar
- 3/4 teaspoon orange flour water
- 1/4 teaspoon pure vanilla extract
- 2 oranges: micro-grated zest of 1 orange, about 2 teaspoons
- strips of zest from the second orange to be candied
- 1 tube pan with legs (10″ x 4″) and a removable bottom
- Preheat oven to 375°F.
- Separate the eggs and let the egg whites sit for at least 15 minutes. Reserve the yolks for another purpose.
- Using a fine sieve, sift all the flours with the guar gum 2 times. Add 3/4 cup of the superfine sugar and sift another 2 times and set aside.
- Sift the remaining 3/4 cup of superfine sugar with the scant 1 teaspoon of cream of tartar and set aside.
- In a stand mixer with the whisk attachment, whip the egg whites until they begin to froth then immediately add the 3 pinches of kosher salt. Whip until the egg whites become a stark white, add the sifted sugar and cream of tartar and continue to whip for 2-3 minutes and the egg whites are firm, glossy and hold a very stiff peak. Add the orange flower water and the vanilla extract and whip again for about 1 minute more.
- Micro-zest the orange into the sifted flour. Now, remove the egg whites from the stand mixer and using a rubber spatula, carefully fold in the sifted flour in 1/4 cup intervals, mixing just until incorporated after each addition.
- Transfer the batter to your un-greased tube pan and bake for 30-35 minutes. The cake should be firm as a very damp sponge when touched with your finger and the top should be a deep copper color.
- Immediately invert the cake and allow to sit until cool, about 1-2 hours.
- Using a pliable knife, run it along the perimeter of the cake to release it from the sides of the pan. Remove the bottom. The cake will be served top side down, so you will need to level the cake. Using a serrated knife, level the cake and then invert it on your serving platter or cake stand.
- Now prepare your marzipan and chocolate icing.
For the marzipan:
- 1 1/4 cup almond meal
- 1 1/4 cup confectioner’s sugar
- 3/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1 cup water
- To make the almond paste, pour the almond meal and the confectioner’s sugar into your food processor, and pulse to combine.
- In a heavy bottomed saucepan, combine the water, light corn syrup and the granulated sugar just until it comes to a boil. Stir several times to keep any un-dissolved sugar off the bottom of the pan.
- After you remove the simple syrup from the heat, carefully measure out 1/3 cup and pour it into the almond meal and confectioner’s sugar; reserve the remaining syrup for another purpose. Pulse several times and then mix on high for several seconds. You should have a very soft sticky paste.
- Dust your counter with additional confectioner’s sugar and knead until the almond paste is soft yet firm.
- Remove three tablespoons of the marzipan and add a few drops of orange food coloring; knead until the paste is uniform in color. Repeat the same process using green food coloring for the stalks.
- To construct the carrots, simply roll a small bit of the orange marzipan into a cone shape; repeat until you have 8 carrots.
- Now roll a small piece of the green marzipan and using a very sharp knife, cut three sections so they resemble leaves. Carefully attach the carrots to the green tops. Now, using a butter knife, carefully press the blade about eight times along the shaft of the carrots to make the lines found on real carrots. Set aside.
For the chocolate icing:
- 3 ounces semi-sweet chocolate, like Scharffen Berger
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1/3 cup sugar
- Finely chop the chocolate. In a medium saucepan, combine the water, corn syrup, and sugar. Whisk to insure the sugar gets evenly coated with the water for an even melt. Bring to a boil. Remove from the heat and add the chopped chocolate. Whisk to smooth and then immediately ice just the top of the angel food cake. Allow the icing to set, about 15 minutes.
- Evenly arrange the carrots over the top of the icing.
For the candied orange peel:
- strips of zest of 1 orange
- 3 tablespoons water
- 1/3 cup sugar
- additional sugar for dusting the peel
- Bring the water and sugar to a boil. Add the orange zest and continue to boil for about 2-3 minutes. Transfer the strips to a plate coated with the additional sugar and roll the strips until evenly coated and sparkly. Allow the zest to cool and set, about 10-15 minutes.
- Arrange the orange zest around the base of the cake for a gorgeous presentation!
What gluten-free dishes are on your Easter menu this year?
Karen is the author of the critically acclaimed gluten-free cookbook, Blackbird Bakery Gluten-Free, and is the founder of the virtual bakery, Blackbird Bakery. Karen is known and admired by her peers for her inspirational speaking engagements, cooking classes, and innate knack for gluten-free recipe development. She lives everyday dedicated to making gluten-free better than what came before in Austin, Texas, with her son Leo. When life gives you lemons, make gluten-free lemon meringue pie!
Read all of Karen’s posts here.