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Gluten-Free Lemon Strawberry Angel Food Cups

Close-up of two Gluten-Free Lemon Strawberry Angel Food Cups topped with whipped cream and macerated strawberries.
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Bake light, airy, individual angel food cake cups using gluten-free flour, flavored with fresh lemon zest and topped with a simple strawberry sauce.

Ingredients

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  • 1 cup egg whites (about 8 large eggs), room temperature
  • 1 1/2 cups superfine granulated sugar, divided
  • 3/4 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tablespoon lemon zest
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For Topping: 1 cup fresh strawberries, sliced
  • For Topping: 2 tablespoons granulated sugar
  • For Topping: 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin.
  2. Sift the gluten-free flour blend and 1/2 cup of the sugar together three times to incorporate air. Set aside.
  3. In a large, clean, grease-free bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until soft peaks form.
  4. Gradually add the remaining 1 cup of sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract and lemon zest.
  5. Gently fold the flour and sugar mixture into the egg white mixture in three additions, being careful not to deflate the meringue. Use a rubber spatula and cut down the center, then sweep up the side of the bowl.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until the tops are lightly golden and spring back when touched.
  8. Immediately invert the muffin tin onto a wire rack or bottle neck to cool completely. This prevents the cakes from collapsing.
  9. While the cakes cool, prepare the topping: Combine the sliced strawberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice in a small bowl. Let sit for 15 minutes to macerate.
  10. Once the cakes are completely cool, carefully remove them from the tin. Top each cup with the macerated strawberries before serving.

Notes

  • Ensure your mixing bowl and whisk attachments are completely free of any grease or egg yolk residue for maximum volume.
  • Use a gluten-free flour blend that contains xanthan gum for the best cake structure.
  • Do not overmix when folding in the dry ingredients; stop as soon as no streaks of flour remain.

Nutrition

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