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Ingredients

1 tablespoon gluten-free all-purpose baking flour, or as needed 1 ¾ cups white sugar 1 cup mascarpone cheese 5 medium eggs 1 teaspoon vanilla extract 3 cups gluten-free all-purpose baking flour 1 ½ teaspoons baking powder 1 cup whole milk

Nutrition Info

351.9 calories carbohydrate: 55.9 g cholesterol: 102.9 mg fat: 12.6 g fiber: 3.5 g protein: 8.1 g saturatedFat: 5.7 g servingSize: - sodium: 108.3 mg sugar: 31.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch angel food cake pan and sprinkle with 1 tablespoon gluten-free flour.
Combine sugar and mascarpone cheese in the bowl of a stand mixer. Beat on medium speed, scraping bowl often, until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat until well mixed.
Stir 3 cups gluten-free flour and baking powder together in a bowl. Reduce mixer speed to low. Gradually add flour mixture to egg mixture alternately with milk until well blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a cooling rack.

1 10-inch tube cake

Rich, gluten-free pound cake made with mascarpone.