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Gluten-Free Lemon Strawberry Angel Food Cups

Close-up of a Gluten-Free Lemon Strawberry Angel Food Cup topped with bright yellow lemon curd and fresh sliced strawberries.
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You will make light, airy, individual servings of angel food cake flavored with lemon, topped with fresh strawberries.

Ingredients

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  • 1 cup egg whites (about 8 large eggs), room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 3/4 cup granulated sugar, divided
  • 1/2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup fresh strawberries, sliced
  • 2 tablespoons lemon curd (store-bought or homemade)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use paper liners.
  2. In a large, clean bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until soft peaks form.
  3. Gradually add 1/2 cup of the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate small bowl, whisk together the remaining 1/4 cup of sugar and the gluten-free flour blend until fully combined.
  5. Gently fold the flour and sugar mixture into the egg white mixture in three additions, being careful not to deflate the batter.
  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 are lightly golden and spring back when touched.
  8. Remove the cups from the oven and let them cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
  9. Once cooled, top each angel food cup with a small dollop of lemon curd and a few slices of fresh strawberries.

Notes

  • For the lightest texture, make sure your bowl and whisk attachments are completely free of any grease or yolk residue.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • You can make these ahead and store the cooled cakes in an airtight container at room temperature for up to two days before topping.

Nutrition

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