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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Gently fold in the vanilla extract and Irish cream liqueur, being careful not to deflate the egg whites.
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.
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.
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.
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.
To remove the cake, run a knife around the edges of the pan and gently release it onto a serving plate.
Garnish with whipped cream and chocolate shavings, if desired. Slice and serve. Enjoy your Irish Cream Angel Food Cake!
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 463.0 g | 168% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 350.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
