Perfect Angel Food Cake (Low FODMAP)

20 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 8

Thought you would never be able to enjoy Angel Food Cake while following a gluten-free diet? Think again and embrace the joy of having your cake and eating it too! Indulge in my Perfect Gluten-Free Angel Food Cake that captures the light and airy essence of the classic, but completely gluten-free. This cake is not only delicious, it's a testament to gluten-free desserts that can be just as light and delicious as the original. The secret lies in the seamless blend of gluten-free flour alternatives, ensuring a light and tender crumb that satisfies even the most discerning Angel Food Cake enthusiast.

Ingredients

1 1/2 cups egg whites from 10-11 large eggs

1/2 cup gluten-free all-purpose flour

1/2 cup GF Jules gluten-free baking flour

3/4 cup powdered sugar

3/4 cup + 2 tablespoons superfine baking sugar (or granulated sugar that has been pulsed in the food processor a few times)

1/2 teaspoon Kosher salt

1 1/2 teaspoons cream of tartar

1 tablespoon vanilla extract

1/4 teaspoon almond extract

Directions

(1) Prepare: Separate the egg whites and allow them to sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F. In the bowl of a food processor, pulse together the flour, cornstarch, and powdered sugar together until well blended, about 30 seconds. Set aside in a bowl. Put the granulated sugar in the bowl of your food processor and pulse the sugar about 5-7 times. You don't want to turn it into powdered sugar, just a little finer than it normally is. Set aside.

(2) Beat the egg whites: Place the egg whites in the clean bowl of a stand mixer. With the whisk attachment, beat on high until the egg whites start to foam, then add the salt and cream of tartar and whip a few more seconds to combine. Add the vanilla and almond extract and continue whipping on high speed for another 30 seconds.

(3) Add the sugar: Add the granulated sugar slowly, about 1 tablespoon at a time to the egg whites while they are whipping. Continue whipping until stiff peaks form. (Remove the whisk attachment and lift it out of the mixture—if the peaks left behind stay standing, you have reached “stiff peak” stage.)

(4) Add the dry ingredients: Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so you don't deflate the egg whites. (This is the key to light and airy angel food cake.) Scoop into an ungreased 10-inch tube or round cake pan.

(5) Bake: Bake at 350 degrees F for about 35-40 minutes until lightly golden. Immediately invert the pan onto a cooling rack when you remove it from the oven. Cool completely then run a knife along the edges of the pan and carefully plate the cake.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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