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FODMAP Free Angel Food Cake

FODMAP Free Angel Food Cake

FODMAP Free Angel Food Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Light and delicious!
  • 1¾ cups sugar
  • ¼ teaspoon salt
  • 1 cup FODMAP Free cake flour, sifted
  • 12 egg whites (the closer to room temperature the better)
  • ⅓ cup warm water
  • 1 teaspoon clear vanilla or almond extract *
  • 1½ teaspoons cream of tartar
  1. Preheat oven to 350 degrees F.
  2. Allow the eggs to come to room temperature.
  3. In a food processor, process sugar for about 2 minutes or until it is superfine consistency.
  4. Set aside half of the sugar.
  5. Sift the remaining half of the sugar with the salt and FODMAP Free cake flour.
  6. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, extract and cream of tartar. Whisk for 2 minutes.
  7. After whisking for 2 minutes, switch to a hand mixer and slowly add the other half of the sugar, beating constantly on medium speed. Beat until medium stiff peaks form.
  8. Lightly sprinkle some of the flour mixture onto the egg whites (dust the top of the foam).
  9. Gently fold in the flour using a rubber spatula. Continue until all of the flour mixture is incorporated.
  10. Carefully spoon mixture into an ungreased angle food cake pan. **
  11. Bake for 35 minutes before checking for doneness with a wooden toothpick or skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  12. Cool upside down on cooling rack for at least an hour before removing from pan.
* You can substitute any extract.

** An angel food cake pan is a tube pan.

Helpful hint: Fresh eggs are the easiest to separate.


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