Martha Stewart Gluten Free Cake

This Martha Stewart gluten free cake is a light and fluffy recipe, which includes egg whites and superfine sugar. It’s a healthy twist on the classic, ready in about 2 hours and 25 minutes.

Martha Stewart Gluten Free Cake Ingredients

• 3/4 cup sifted gluten-free flour
• 3 tablespoons cornstarch
• 1 1/4 cups superfine sugar
• 14 large egg whites (1 3/4 cups), room temperature
• 1 tablespoon warm water
• 1/2 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 2 teaspoons pure vanilla extract
• Fresh berries and lightly sweetened whipped cream, for serving

How To Make Martha Stewart Gluten Free Cake

1. Preheat oven and sift dry ingredients: Preheat oven to 350°F. Sift together gluten-free flour, cornstarch, and 3/4 cup of the sugar four times into a small bowl.
2. Whisk egg whites and water: In the bowl of a stand mixer, whisk egg whites and warm water on medium speed until foamy.
3. Add salt, cream of tartar, and vanilla: Add the salt, cream of tartar, and vanilla extract. Beat until soft peaks form, about 3 minutes.
4. Add remaining sugar: Increase mixer speed to medium-high. Gradually sprinkle in the remaining 1/2 cup of sugar, one tablespoon at a time, and beat until stiff but not dry.
5. Fold in dry ingredients: In six additions, sift the dry ingredients over the meringue and fold in quickly but gently with a spatula.
6. Transfer to pan: Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Run a knife through the batter to release air bubbles and smooth the top.
7. Bake the cake: Bake for 40 to 45 minutes, until golden brown and springy to the touch.
8. Cool the cake: Invert the pan on its legs and let cool completely, about 1 1/2 hours.
9. Remove from pan and serve: Run a long offset spatula or knife around the edges to loosen. Invert the cake onto a plate, slice with a serrated knife, and serve with berries and whipped cream.

Recipe Tips

• What pan should I use? A 10-inch ungreased tube pan with a removable bottom is ideal for structure and rise.
• Can I substitute the vanilla extract? Yes, almond or lemon extract also work well.
• Why does the pan need to be ungreased? The batter needs to cling to the sides of the pan as it rises.
• How to get stiff peaks: Beat egg whites gradually, adding sugar slowly, and avoid any yolk contamination.
• Can I make this ahead of time? Yes, it can be made a day ahead and stored covered at room temperature.

What To Serve With Gluten Free Cake

This airy cake pairs well with:

• Fresh strawberries, raspberries, or blueberries
• Lightly sweetened whipped cream
• Lemon curd or fruit compote
• A dusting of powdered sugar

How To Store Gluten Free Cake

Room Temperature: Store in a cake container for up to 2 days.

Refrigerate: Not necessary unless topped with cream. If so, store in the fridge up to 3 days.

Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature.

Gluten Free Cake Nutrition Facts

• Calories: ~160
• Fat: 0g
• Carbohydrates: 36g
• Sugar: 28g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use regular sugar instead of superfine?
Superfine sugar dissolves more easily, but regular granulated sugar can be used if sifted.

What if I don’t have a tube pan?
A bundt pan is not recommended; use an angel food cake pan for best results.

Is this cake dairy-free?
Yes, there are no dairy ingredients.

Why did my cake collapse?
It may not have been fully baked or cooled upside-down properly.

Try More Recipes:

• Martha Stewart Glazed Lemon Pound Cake
• Martha Stewart Gingerbread Cake
• Martha Stewart Ginger Cake