This angel food cake is as fluffy, low in fat, and delightful as the traditional kind, but it’s specially made to be low FODMAP and gluten-free. This Low FODMAP variation ensures that those with sensitive stomachs can indulge without worry. Whether you’re on a gluten-free diet, adhere to a low FODMAP lifestyle, or simply love angel food cake, this recipe is a must-try.
Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Total Time: 40-50 minutes
- 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), room temperature
- 1 1/4 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- Prepare the Oven: Preheat to 350°F (180°C). Prepare a 10-inch (25 cm) two-piece loose-bottom tube pan, leaving it ungreased.
- Dry Ingredients: In a medium bowl, whisk the flour, ¾ cup (149 g) superfine sugar, and salt together. This helps aerate and combine the ingredients. Set this mixture aside for now.
- Egg Whites: In a large, grease-free bowl, beat the egg whites with an electric mixer on a medium-high setting until they become frothy. If you have a stand mixer, use it with the balloon wire whip attachment. Add the cream of tartar and keep beating until soft peaks form. Then, gradually add the remaining ¾ cup (149 g) superfine sugar, continuing to beat until you see firm peaks. Lastly, beat in the vanilla and almond extracts.
- Combining Dry and Wet Ingredients: Over your meringue mixture, sprinkle about a third of your dry ingredients. Use a large balloon whisk to fold it in gently. Then, sprinkle another third and fold, and finally the last third. Use a folding action with the whisk and mix until well combined. It’s crucial to be gentle to avoid deflating the batter.
- Baking: Carefully pour your mixture into the ungreased tube pan, using a small offset spatula to smooth out the top. Bake the cake for 30 to 40 minutes, or until you can insert a wooden skewer and it comes out clean.
- Cooling: Once baked, immediately invert the cake pan to cool. If your pan has feet, you can invert it onto a rack. If it doesn’t, prop the pan upside down onto the neck of a bottle, preferably thin. This allows for better air circulation, ensuring the cake retains its light texture.
- Serving: After the cake has fully cooled, run a thin knife or icing spatula around the outer edge and the inner core of the cake to unmold. The bottom of the cake becomes the top when served. The cake can be stored at room temperature for up to 2 days, ideally under an airtight cake dome.
- Fruit Compote: A berry or mixed fruit compote pairs beautifully with the subtle flavors of this cake.
- Lactose-Free Ice Cream: A scoop of vanilla or your favorite flavor will elevate this dessert to the next level.
- Lemon Curd: A tangy lemon curd can provide a delightful contrast to the sweetness of the cake.”
- It’s crucial to use the pan ungreased as this helps the meringue-based batter to cling and climb up the pan sides, ensuring the cake’s lightness.
- For the best texture when cutting your angel food cake, consider using an angel food cake cutter instead of a regular knife.