Low FODMAP Angel Food Cake
Our angel food cake tastes just like the classic version but ours is LOFO and GF.
Low FODMAP Serving Size Info: Makes 1, 10-inch (25 cm) angel food cake; 12 servings
Ingredients:
- 1 cup (120 g) sifted King Arthur Gluten Free Measure For Measure Flour
- 1 1/2 cups (297 g) superfine sugar, divided
- ¼ teaspoon salt
- 1 ½ cups (360 ml) egg whites (from about 10 or 11 large eggs), at room temperature
- 1 1/4 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Preparation:
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Preheat oven to 350°F (180°C). You need a 10-inch (25 cm), two-piece loose bottom tube pan; leave it ungreased.
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Whisk together the flour, 3/4 cup (149 g) superfine sugar and salt in a medium bowl to combine and aerate; set aside.
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In a large, clean, grease-free bowl, beat egg whites with an electric mixer on medium-high speed until frothy. (If you have a standing mixer, definitely use it along with the balloon wire whip attachment). Add cream of tartar and continue to beat until soft peaks form. Gradually add remaining 3/4 cup (149 g) superfine sugar and continue beating until firm peaks form. Beat in vanilla and almond extracts.
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Sprinkle about one-third of dry mixture over meringue and begin to combine by hand using a large balloon whisk. Add another third of dry mixture, continue folding with whisk, then add remaining dry mixture. Use a folding action with the whisk until well combined, taking care not to deflate batter. Carefully spoon mixture into ungreased tube pan, smoothing the top with a small offset spatula.
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Bake for about 30 to 40 minutes or until a wooden skewer tests clean. Immediately prop cake pan upside down to cool completely. If your pan has feet, as ours does in the image, you can invert on a rack, otherwise prop the pan upside down on the neck of thin bottle. I like to use a bottle anyway, for better air circulation.
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Once the cake has cooled, run a thin knife or icing spatula around outer edge of cake, and around inner core, and unmold. The flat bottom of the cake is now the top. Cake is ready to serve. May be stored at room temperature for up to 2 days under an airtight cake dome.
Notes:
Tips
- Note that you use the pan ungreased. This allows the meringue-based batter to cling and climb up the sides of the pan. Don’t worry! It will unmold.
- Angel food cakes are so light textured that using conventional knives to cut into them will compress and crush the cake. An angel food cake cutter does the trick.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.