Kinnikinnick - Gluten Free Angel Food Cake

Tuesday, September 7th, 2010 | click here to comment

You know when you're craving something, and you finally satisfy that craving and it's like the best thing in the world?  That's how I felt about finally having Kinnikinnick's Angel Food cake.  I spotted it once, a long time ago in a store, and was like hmm, that would be great to try and foolishly did not pick it up since I thought it would always be there...but it wasn't there when I went back, and it's been a fruitless search in store after store until I finally got a box of goodies from Kinnikinnick and in it was my beloved Angel Food cake mix.

I fantasized about what I'd make with the mix, but I knew the only thing I really wanted was a traditional Angel Food cake with whipped cream and strawberries and I had the perfect opportunity to make it for my step-father's birthday.  The cake itself was incredibly easy to make.  The flour had that characteristic plume of smoke that I attribute to most gluten-free cake mixes, like my other favorite out of the box mixes from Dowd & Rogers.  Anyway, after inhaling a bunch of sugar and flour, I got to work on separating my eggs.  This recipe called for 8 egg whites, which sound like a lot, but ends up being around a cup and a half.  You can buy egg whites from the grocery store if the prospect of separating 8 eggs sounds too troublesome.

Now the best part is beating the egg whites to stiff peaks, which is awesome if you have a hand mixer (and I say that in the most saracastic way possible) and divine if you had a stand-up mixer, which I luckily do.  I set that puppy to work and thumbed through the new CB2 catalog while enjoying a mimosa.  After you get your stiff peaks, and finish icing your numb arm if you were using a hand mixer, you just mix everything together and pour the mixture into a greased bundt pan.  Pop it in the oven and about an hour later you have a delectable treat that will make people ooo, ahh and mmm.

I made my own strawberry whipped cream topping for the cake by combining frozen strawberries, cream and sugar.  It was heavenly!  The true test was seeing whether the gluten-eating folks at the party would give my cake a thumbs up or not and the consensus was that the cake tasted just like the real thing and the proof they actually liked it was the 2nd helpings everyonewent for, including me!

soft, sweet, moist and delicious!

I would hands down use this mix again and can't wait to find new ways to bake with it!  What are your favorite ways to enjoy Angel Food cake?

Strawberry Whipped Cream

  • 1 C heavy whipping cream
  • 1/3 C sugar
  • 4 T food processed strawberries (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid)

Whip cream until it looks like whipped cream. Mix in sugar. Mix in strawberries until just combined.


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