Are you looking for a light, delicious gluten free dessert? Making a chocolate mousse dessert with homemade angel food cake is a little more work, but worth the effort once you taste it! Gluten Free Pantry has discontinued their gluten free Angel Food Cake mix and the other mixes I have found are extremely expensive. Making your own gluten free homemade version is a satisfying and a cheaper alternative to buying the expensive mixes.
ANGEL FOOD CAKE
- 1 cup gluten free flour (I used Bob’s Red Mill All-Purpose GF Baking Mix)
- 1 teaspoon xanthan gum
- 12 egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 Tablespoon vanilla
- 1 1/2 cups granulated sugar
Preheat oven to 325 degrees. Separate egg whites in a bowl and let them come to room temperature. In a separate medium bowl, sift gluten free flour, salt, xanthan gum, and 3/4 cup of sugar. Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar a little at a time. Beat until stiff peaks form. Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in the vanilla.
Slowly pour the batter into a tube pan (I used a bundt cake pan). Either drop pan from 12 inches above counter or run a knife through the cake batter to eliminate any air bubbles. Bake for 50-55 minutes until top is golden brown and sides begin to pull away. Cool for 10 minutes and then remove from pan.
After the cake is cooled, it is time to make the chocolate mousse part of the dessert.
Next, I made the Chocolate Mousse Dessert which calls for GF cake from above:
CHOCOLATE MOUSSE DESSERT:
- 1 package chocolate chips, 12 oz. semi sweet
- 3 eggs
- 2 pints heavy whipping cream
- 3 tsp powdered sugar
- 1 GF angel food cake
Melt chocolate chips in microwave. While melting, whip cream with 3 tsp powdered sugar until whipped cream consistency is achieved (it takes my stand mixer about 10-15 minutes).
While cream is whipping, break apart angel food cake and arrange in 9×11 lasagna dish or trifle dish.
Add 3 eggs to melted chocolate and mix. Fold chocolate into whipped cream, pour over angel food cake pieces and refrigerate.