Low Fodmap Angel Food Cake Recipes

LOW FODMAP ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°F (180°C). You need a 10-inch (25 cm), two-piece loose bottom tube pan; leave it ungreased.
• Whisk together the flour, 3/4 cup (149 g) superfine sugar and salt in a medium bowl to combine and aerate; set aside.
• 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.
• 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.
• 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.
• 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.

ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.