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Gluten-Free Lemon Strawberry Angel Food Cups

Three individual Gluten-Free Lemon Strawberry Angel Food Cups topped with glistening strawberry compote on a white plate.
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Bake light, airy, individual gluten-free angel food cakes flavored with lemon, topped with a fresh strawberry compote.

Ingredients

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  • 1 1/2 cups egg whites, room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon lemon extract
  • 1/2 cup granulated sugar, divided
  • 1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tablespoon cornstarch
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh strawberries, sliced
  • 2 tablespoons granulated sugar (for compote)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or use paper liners for angel food cups.
  2. In a large, clean bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
  3. Gradually add 1/4 cup of the granulated sugar, beating until stiff, glossy peaks form. Beat in the lemon extract and lemon zest.
  4. In a separate small bowl, whisk together the remaining 1/4 cup sugar, gluten-free flour blend, and cornstarch.
  5. Gently fold the dry ingredients into the egg white mixture in three additions, being careful not to deflate the meringue. Fold in the lemon juice last.
  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 spring back lightly when touched.
  8. Immediately invert the muffin tin onto a cooling rack or bottle neck to cool completely upside down. This prevents collapse.
  9. While the cakes cool, prepare the compote: Combine sliced strawberries and 2 tablespoons of sugar in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries soften and release juice. Remove from heat and let cool.
  10. Once the angel food cups are completely cool, carefully remove them from the tin. Top each cup with a spoonful of the cooled strawberry compote before serving.

Notes

  • Use fresh, room-temperature egg whites for the best volume.
  • Ensure your mixing bowl and whisk attachments are completely free of grease or yolk residue.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.

Nutrition

Find it online: https://tasteportfolio.com/gluten-free-lemon-strawberry-angel-food-cups/