Irish Cream Angel Food Cake Gluten Free
Delight in the airy, luscious indulgence of this *Irish Cream Angel Food Cake—Gluten Free*, a show-stopping dessert that’s as light as a cloud and irresistibly flavorful. Perfect for celebrating special occasions or satisfying your sweet tooth, this gluten-free masterpiece combines the delicate texture of angel food cake with a hint of luxurious Irish cream liqueur and vanilla. Made with gluten-free all-purpose flour and an abundance of whipped egg whites, this cake rises beautifully without missing the fluffiness you love. Garnish with a dollop of whipped cream and a sprinkling of chocolate shavings for an elegant finishing touch. With its simple ingredients and captivating flavor, this gluten-free Irish cream cake is sure to impress every guest at your table!
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Ingredients
- 12 large Egg whites (room temperature)
- 1 cup Granulated sugar
- 1 cup Powdered sugar
- 1 cup Gluten-free all-purpose flour
- 0.5 teaspoon Salt
- 1 teaspoon Cream of tartar
- 2 tablespoons Irish cream liqueur
- 1 teaspoon Vanilla extract
- 1 cup Optional: Whipped cream for garnish
- 2 tablespoons Optional: Chocolate shavings for garnish
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry, with no grease, as the batter needs to stick to the sides to rise properly.
Step 2
Separate the eggs, ensuring no yolks get into the whites. Allow the egg whites to come to room temperature for about 30 minutes, which helps them whip better.
Step 3
In a bowl, sift together the powdered sugar, gluten-free all-purpose flour, and salt. Repeat the sifting process twice more to ensure the mixture is light and well combined.
Step 4
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and beat until soft peaks form.
Step 5
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form.
Step 6
Gently fold in the vanilla extract and Irish cream liqueur, being careful not to deflate the egg whites.
Step 7
In three parts, gently fold the sifted dry ingredients into the egg white mixture using a rubber spatula. Use a sweeping motion to incorporate the dry ingredients while maintaining as much air in the batter as possible.
Step 8
Pour the batter evenly into the ungreased angel food cake pan. Smooth the top with a spatula. Run a knife through the batter to remove any large air bubbles.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 10
Once baked, immediately invert the pan onto a bottle or a heatproof funnel to cool upside down. Let it cool completely before removing the cake from the pan.
Step 11
To remove the cake, run a knife around the edges of the pan and gently release it onto a serving plate.
Step 12
Garnish with whipped cream and chocolate shavings, if desired. Slice and serve. Enjoy your Irish Cream Angel Food Cake!
Nutrition Facts
| Serving size | (1126.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2887.0 |
| Total Fat 89.8g | 0% |
| Saturated Fat 60.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 235.8mg | 0% |
| Sodium 1940.8mg | 0% |
| Total Carbohydrate 463.0g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 350.8g | |
| Protein 53.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 207.3mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 1371.6mg | 0% |
Source of Calories