Naturally gluten-free and vegetarian. Make it dairy-free by forgoing the whipped cream topping.This angel food cake recipe is light, flavourful and lower in sugar than most traditional cake recipes. Top it with whipped cream and your favourite fruit for the perfect dessert, no matter the season!
In a medium bowl, whisk together the flour, 1/4 cup of the sugar (NOTE – not all the sugar), salt and cornstarch. Set aside for later.
With a stand or handheld mixer beat the egg whites on medium speed until foamy/frothy, about 1-2 minutes. Add the lemon juice and beat for another minute. Add the vanilla and almond extract and beat on high for another minute.
Very slowly, add the other ¾ cup of sugar and continue to beat until soft peaks form, about 4-5 minutes. At this point, if you tilt the bowl upside down, the mixture should remain in the bowl.
Fold the flour mixture into the egg mixture one spoonful at a time, so that you don’t flatten the eggs.
Pour the batter into a standard 10-inch angel food cake pan (a non-greased tube pan). Bake for 35-40 minutes or until the top is golden brown in colour.
Cool the cake in the cake pan on a wire rack for 2-3 hours. Then run a knife around the outside of the cake to ensure it comes out intact.
Whipped Cream Topping
Add cream, sugar and vanilla extract into a stand mixer or bowl with a hand mixer. Beat consistently on medium/high for 1 minute or until peaks form.
Smooth over cooled cake and top with berries or other favourite toppings.
You can store leftover cake for up to 2 days at room temperature or for up to a week in the refrigerator. It also freezes well for up to 3 months. Make sure that it is wrapped and stored well to avoid freezer burn.