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Print This Lemon Angelfood Cake with Raspberry Sauce Recipe

Lemon Angelfood Cake with Raspberry Sauce Recipe

Gluten Free Lemon Angelfood Cake, raspberries, flower plate

Raspberry Sauce

2 cups fresh or unsweetened frozen raspberries
(small berries work best)
1/3 cup Water
2 Tb Granulated sugar

1 Tb tapioca starch or flour

Gluten Free Lemon Angel Food Cake

12 Egg whites
1 cup Bob's Red Mill Rice flour
1/2 cup Bob's Red Mill Tapioca Flour
1 cup Granulated sugar
1 1/2 tsp Cream of tartar
3 Tb Freshly squeezed lemon juice
1 tsp Vanilla extract
Confectioner's sugar (optional)

You can use cake flour in place of the rice and tapioca flours.
Or you could also substitute 2 cups confectioners’ sugar for the 1 cup granulated sugar.

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat the oven.
Lightly butter a 10 x 4-inch tube pan. Line the bottom with parchment paper cut to fit, and lightly butter the paper. Or you can use a 9 to 10-inch round cake pan with sides at least 3 inches high (if using a removable bottom do nothing to the bottom).

For the raspberry sauce, mix 1 cup of the raspberries, the tapioca starch, water and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the remaining 1 cup of raspberries into the hot raspberry sauce. Cover and let stand until cool. Refrigerate until ready to use.

Directions For the Gluten Free Lemon Angelfood cake.

Thoroughly mix the flours with 1/4 cup of the granulated sugar in a small bowl. Set aside for later use.
In a large mixing bowl beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume and starts to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become thick and glossy and the beaters leave a deep trail.
Depending on the mixer, this takes only about 3 minutes total. Beat in the lemon juice and vanilla. Reduce the speed of the mixer to the lowest possible setting. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all in, but not completely mixed in, stop mixing. With a rubber spatula or a large metal spoon, fold in the flour by gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scoop the batter into the prepared pan and spread evenly. With a butter knife, cut through the batter a few times to release any large air bubbles. Bake the gluten free lemon angel food cake until no moisture is evident in the surface cracks and the cake springs back when touched.

Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store the angel food cake airtight. When serving, top cake with raspberry sauce and confectioners’ sugar.

There’s nothing like a freshly baked lemon angelfood cake with raspberry sauce made from scratch. The key to making a gluten free cake is finding the right flour substitute. There are a few ways of doing this. You can purchase a gluten free all purpose flour or you can also experiment with creating your own mixture. Whether you enjoy baking from scratch or like the convenience of a ready made mix, gluten free doesn't mean cake free.
Nutrition facts: for the Lemon Angelfood Cake
with Raspberry Sauce
Serving Size 104 grams
Calories per serving 176 calories
Fat Content 0.4g grams fat 1%
Cholesterol Content 0 mg 0%
Sodium Content 56 mg 2%
Total Carbs 38.9 grams 13%
Sugar Content 20.3 grams
Protein 4.6 grams
Vitamin A 0% • Vitamin C 12% • Calcium 1% • Iron 2%

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User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

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Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!