Preheat your oven to 350°F. Make sure your oven rack is positioned in the lower-middle of the oven.

Do not grease your angel food cake pan—this is essential so the batter can cling to the sides and rise properly.

In a large, clean glass or metal mixing bowl, add the room temperature egg whites and cream of tartar. I will store the egg yolks in an airtight container to make pudding with later!

Using a hand mixer or stand mixer with the whisk attachment, beat on medium speed until the mixture becomes foamy and bubbly.

Increase the speed to medium-high. Gradually add the sugar, a few tablespoons at a time, allowing it to incorporate slowly (this helps stabilize the meringue).

Continue whipping until soft peaks form (about 3–5 minutes). The mixture should be glossy, smooth, and hold gentle peaks that slightly fold over at the tip.

In a medium bowl, whisk together the gluten-free flour, cornstarch, and salt.

For best results, sift this mixture 2–3 times to remove lumps and create a light, airy texture.

Reduce mixer speed to low (or switch to folding by hand for best control).

Add the flour mixture 1/4 cup at a time, gently incorporating after each addition.

If folding by hand, use a spatula and fold with a cut-down-the-middle and sweep-around motion to avoid deflating the batter.

Mix just until combined—do not overmix, or you’ll lose volume.

Carefully pour the cake batter into your ungreased angel food cake pan.

Gently smooth the top with a spatula.

Run a knife or spatula through the batter in a circular or zig-zag motion to eliminate air pockets and create that classic airy crumb.

Bake for 30–35 minutes, or until the top is light golden brown and springs back when lightly touched.

Avoid opening the oven door during baking, as this can cause the cake to collapse.

Immediately remove the cake from the oven and and turn the cake upside down to invert the pan onto a metal funnel, bottle, or its built-in legs.

Let the cake cool completely upside down for at least 2 hours. This step is crucial to prevent the cake from sinking.

Once fully cooled, turn the pan right-side up.

Run a thin knife or offset spatula gently around the sides of the pan and the center tube to release the cake.

Carefully turn it out onto a serving platter.

Use a serrated knife (or even a gentle sawing motion) to cut slices without squishing the cake.

Serve with fresh fruit, berries, or homemade whipped cream for a light and beautiful dessert.