Wednesday, August 1, 2012

14 Ratio Rally: Peach Angel Food Cake

Hi everyone, its time for the Gluten Free Ratio Rally! This month our recipe is angel food cake! I've had a relatively busy 2 weeks with work, so this post will probably be a little short today. Angel food cake is a spectacular baked good that has a comparable ingredient list to meringue. The biggest difference between the two is angel food cake has flour, hence producing a more-cake like texture. Angel food cake has a wonderful, airy texture and is the perfect vehicle for baked or poached fruit with a little whipped cream. The ratio for Angel Food Cake is:
3 : 3 : 1
egg white : sugar : flour

Caleigh is the host for this month, thank you to her for all her hard work this month! Please visit her post for all of the co-hosts and their recipes this month.

Tip: Be sure to prepare all of your ingredients before whisking the eggs. This will ensure ultimate volume in the cake, and will be less stressful to prepare.

Serves: 1 Bundt cake or 6 4" springform pans
Prep Time: 20 minutes
Bake Time: 40 minutes
Inactive Prep Time: 2 hours

12oz egg white (about 9-10 eggs)
12 oz sugar
2 oz sweet rice flour
2 oz tapioca flour
1/2 tsp cream of tartar
1 tsp lemon
zest of 1 lemon
1 1/2 tsp vanilla

2 peaches, pitted
1/4 cup white wine
1/4 cup sugar

Prep: Preheat the oven to 350F. Measure the egg whites into a medium mixing bowl. In a food processor, add 6oz of sugar and all the flour, and then blend it together. Measure out remaining ingredients.

Active Steps: Beat  the whites for 1 minute, until the begin to foam. Stir in cream of tartar, juice, vanilla and zest. Beat for another 2 minutes or until the mix is very foamy. Add the sugar gradually and whip until soft peaks form. Soft peaks are when the peaks are not well defined, but do not melt away back into the eggs for about 5-10 seconds. Fold the sugar flour in, and distribute the batter into ungreased pans. Bake for about 40 minutes or until toothpick comes out clean. Invert the cakes to a cooling rack and let cool completely.

Topping: Slice the peaches up, about 1/4 inch thickness. Place them in bowl and stir with sugar and wine. Transfer them to a warm pan, and cook over medium heat or until the wine has reduced into a sauce. Top the fresh cakes with the peaches and whipped cream.



  1. Great post TR! I am feeling the need for more angel food cake. I had forgotten how versatile it is!

    1. Agreed, seeing all of the posts today makes me realize the versatility!

  2. wow...I never made angle food cake before! This just reminded me though that my mom did when I was younger. How lovely and pretty it presents. I love that you've made this gluten free. Glad to be co-hosting with you!

    1. Thanks, I find smaller, individual cakes to be easier to make gluten free.

  3. I like the way you've presented them, as individual mini cakes. Looks beautiful, T.R.!

    Thanks for taking care of the event, by the way ;-)
    Happy #peachlove month

  4. Great little Angel Food Cakes,especially with the sauteed peaches on top. And they are gluten free besides. I have to try these soon. Sending #peachlove your way!

    1. Thanks Helena and Becky, they were definitely awesome! Only thing is you have to store the cakes in the fridge or else they don't keep well. I don't know if that's the standard for angel food or if its because its gluten free...

  5. Beautiful cakes! Simple and elegant. Thanks for sharing, T.R.!

  6. OK - gluten-free angel food cake - I am IMPRESSED. That is no small feat - it looks amazing esp. with the peaches. Thanks for leading #PeachLove this month!

    1. Thanks it was a fun experience. For cakes that don't hold form well, I like to make them in smaller pans. The cakes keep their form better

  7. What a perfect snack for a sunny summer day!

    Pleasure bloghopping with you!

    <3 Betsy

  8. What beautiful cakes! I love peaches, I'll definitely give these a try.