Love cake but wish it was a little lighter? Then this Gluten-Free Angel Food Cake is the perfect cake for you. Light and airy it’s the perfect sweet summer treat (also perfect all year around).
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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For the cake
12 large
eggs, whites only, chilled
425g
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
140g
gluten-free self raising flour, sifted
To decorate
220g
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
200g
fresh berries
For the cake
12 large
eggs, whites only, chilled
14oz
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
4oz
gluten-free self raising flour, sifted
To decorate
7oz
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
7oz
fresh berries
Utensils
Stand mixer
Step 1
Pre-heat oven to 180°C. Grease and line the bottom and sides of the Ninja Foodi ZEROSTICK Roasting Tin and set to one side.
Step 2
In the bowl of a stand mixer combine the egg whites, sugar and vanilla. Mix on low speed with a whisk attachment for 1 to 2 minutes then increase the speed to medium-low for 3 to 4 minutes.
Step 3
Add the lemon juice and sea salt then whip on medium-high speed until you’re left with a thick glossy meringue whipped to soft peaks. Check every 2 minutes to avoid over-whipping.
Step 4
Remove the bowl, then sift over the flour and using a silicone spatula fold in until combined being careful not to knock the air out.
Step 5
Pour into the lined tin and very gently smooth out into an even layer with a silicone spatula. Bake for about 30 to 45 minutes until golden brown but firm.
Step 6
Once baked leave to cool for a few minutes then turn out onto a wire wrack and leave to cool completely.
Step 7
Once the cake is cooled whip together the whipping cream, icing sugar, and vanilla. Carefully spoon on top of the cake, cut into 16 pieces then top with fresh berries. Serve immediately.
Pre-heat oven to 180°C. Grease and line the bottom and sides of the Ninja Foodi ZEROSTICK Roasting Tin and set to one side.
For the cake
12 large
eggs, whites only, chilled
425g
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
140g
gluten-free self raising flour, sifted
To decorate
220g
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
200g
fresh berries
For the cake
12 large
eggs, whites only, chilled
14oz
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
4oz
gluten-free self raising flour, sifted
To decorate
7oz
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
7oz
fresh berries
Step 2 of 7
In the bowl of a stand mixer combine the egg whites, sugar and vanilla. Mix on low speed with a whisk attachment for 1 to 2 minutes then increase the speed to medium-low for 3 to 4 minutes.
For the cake
12 large
eggs, whites only, chilled
425g
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
140g
gluten-free self raising flour, sifted
To decorate
220g
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
200g
fresh berries
For the cake
12 large
eggs, whites only, chilled
14oz
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
4oz
gluten-free self raising flour, sifted
To decorate
7oz
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
7oz
fresh berries
Step 3 of 7
Add the lemon juice and sea salt then whip on medium-high speed until you’re left with a thick glossy meringue whipped to soft peaks. Check every 2 minutes to avoid over-whipping.
For the cake
12 large
eggs, whites only, chilled
425g
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
140g
gluten-free self raising flour, sifted
To decorate
220g
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
200g
fresh berries
For the cake
12 large
eggs, whites only, chilled
14oz
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
4oz
gluten-free self raising flour, sifted
To decorate
7oz
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
7oz
fresh berries
Step 4 of 7
Remove the bowl, then sift over the flour and using a silicone spatula fold in until combined being careful not to knock the air out.
For the cake
12 large
eggs, whites only, chilled
425g
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
140g
gluten-free self raising flour, sifted
To decorate
220g
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
200g
fresh berries
For the cake
12 large
eggs, whites only, chilled
14oz
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
4oz
gluten-free self raising flour, sifted
To decorate
7oz
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
7oz
fresh berries
Step 5 of 7
Pour into the lined tin and very gently smooth out into an even layer with a silicone spatula. Bake for about 30 to 45 minutes until golden brown but firm.
For the cake
12 large
eggs, whites only, chilled
425g
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
140g
gluten-free self raising flour, sifted
To decorate
220g
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
200g
fresh berries
For the cake
12 large
eggs, whites only, chilled
14oz
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
4oz
gluten-free self raising flour, sifted
To decorate
7oz
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
7oz
fresh berries
Step 6 of 7
Once baked leave to cool for a few minutes then turn out onto a wire wrack and leave to cool completely.
For the cake
12 large
eggs, whites only, chilled
425g
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
140g
gluten-free self raising flour, sifted
To decorate
220g
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
200g
fresh berries
For the cake
12 large
eggs, whites only, chilled
14oz
caster sugar
1 tbsp
vanilla extract
2 tbsp
lemon juice
1/8 tsp
fine sea salt
4oz
gluten-free self raising flour, sifted
To decorate
7oz
vegan or dairy whipping cream
1 tbsp
icing sugar
1 tsp
vanilla extract
7oz
fresh berries
Step 7 of 7
Once the cake is cooled whip together the whipping cream, icing sugar, and vanilla. Carefully spoon on top of the cake, cut into 16 pieces then top with fresh berries. Serve immediately.
