Angel Food Cake Recipe Revisited

Angel food cakes is one of my all time favorite cakes. It is so light and airy.  I like the “spongy” consistancy to it.  I have always been able to make the cake by just getting a mix and making it, so gluten free version from scratch takes a little more effort, but it is still easy and so WORTH it!  I have made a previous version of angel food cake here.  I am currently out of my brown rice flour mix and wanted some angel food cake, so I used Pamela’s Pancake and Baking mix.  It turned out ever so perfect!  So soft and moist!  Just be sure to sift the flour mix 3 times like the instructions say.  It gets some of the larger particles from the flour mix removed. 



Here are a couple other recipes made with Pamela’s Pancake and Baking Mix:

Gluten Free Cornbread,

Gluten Free Chocolate Chip Sandwich Cookies

Angel Food Cake Recipe Revisited
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6-10
  • 12 egg whites
  • 1¼ cup confectioners sugar
  • 1 cup Pamela's Ultimate Pancake and Baking Mix
  • 1½ tsp. cream of tarter
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 cup sugar
  1. Measure egg whites in a measuring cup to 1½ cups (about 12 egg whites).
  2. Place eggs in a mixing bowl an allow to reach room temperature for about 30 minutes.
  3. Sift confectioners sugar and flour together 3 times into a separate bowl.
  4. Add cream of tarter, salt, and extract to the egg whites and beat on high speed.
  5. Add sugar slowly and continue on high speed until stiff peaks form.
  6. Gently fold in flour mixture.
  7. Spoon into a greased 10 inch tube pan and bake at 350 degrees for 40-45 min.
  8. Remove from oven and allow to cool completely while pan is inverted. (I always rush this part and flip it onto a plate 🙂

You can find many other ideas for angel food cake at Moms Crazy Cooking!

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