Sorghum Flour Angel Food Cake

This gluten-free take on the classic angel food cake uses sorghum flour for a tender, airy crumb. Light as a cloud and perfectly sweet, it's an elegant dessert that pairs beautifully with lemon curd. Photo by Cole LoCurto.

Serves 10-12

Ingredients

¾ cup sorghum flour

¾ cup gluten-free flour

½ cup cornstarch or arrowroot starch

1-½ cups powdered sugar, sifted

3 cups egg whites, at room temperature

3 teaspoons cream of tartar

¼ teaspoon salt

1-½ cups granulated sugar

2 teaspoons vanilla extract

Instructions

Preheat the oven to 350°. Do not grease the angel food cake pan.

Sift together sorghum flour, gluten-free flour, cornstarch or arrowroot and powdered sugar. Set aside.

In a large, clean, grease-free mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Gradually add granulated sugar, 1 to 2 tablespoons at a time, beating thoroughly after each addition, until stiff, glossy peaks form. Add vanilla extract to the egg white mixture and mix well.

Using a spatula, gently fold in flour mixture, a third at a time, being careful not to deflate the egg whites. Pour batter into ungreased angel food cake pan. Bake for 40 to 45 minutes, or until cake is golden brown and springs back when lightly touched.

Immediately invert the pan on a serving plate and let it cool completely upside down. Once cooled, use a knife or offset spatula to loosen the cake from the pan. Slice and serve with your favorite toppings like lemon curd and buttercream, as shown in the photo, or whipped cream and berries.