A simple recipe for a Low-FODMAP Vanilla Chiffon Cake. Light, moist, and topped berries. Perfect for any occasion!
I am not a professionally trained chef. So, when it comes to cake creation, I like to research what I am making. When it came to a chiffon cake, I had some homework to do!
I have never understood the distinctions between chiffon cake, angel food cake, and sponge cake. As it turns out, they are similar, but not the same (Although the terms seem to be used inaccurately in many recipes).
Here is what I found out:
Chiffon cake uses a combination of whole eggs and egg whites, oil, and leavening agents, to create its fluffy texture. Sponge cakes and Angel food cakes do not include oil, and typically omit leavening agents, since they rely on the egg whites to rise. Further, Angel food cakes have no egg yolks, using the whites of the egg only, thus they are the lightest in color, fat-free, and the least flavorful.
All three of these cake types are light, airy, and delicious. However, I feel that Chiffon cake is the richest, as well as more forgiving, likely due to the added ingredients.
I decided to make a Chiffon Cake, and fill it with freshly whipped cream and berries, for a delicious low-FODMAP summer dessert.
Low-FODMAP Chiffon Cakes are also easy to modify. Simply add some lemon extract, and lemon glaze for a lemon chiffon, or almond extract, and almond glaze, for an almond flavored treat.
You may also love:
- Dreamy Low-FODMAP Shmoo Cake aka Pecan Sponge Cake
- Low-FODMAP Vanilla Sour Cream Pound Cake (Bundt style)
- Fresh Low-FODMAP Strawberry Shortcakes
Or over 650 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Elegant & Easy Low-FODMAP Vanilla Chiffon Cake
A simple to follow recipe for a Vanilla Chiffon Cake, topped with fresh cream and berries. Low-FODMAP, gluten-free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 8 servings 1x
- Category: Desset
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 cups plus 2 tablespoons LF, gluten-free flour*
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum (if not added to your flour choice)
- 1/4 teaspoon cream of tartar*
- 1/2 teaspoon salt
- 6 large eggs, separated*, plus 1 large egg white, at room temperature
- 1 & 1/2 cups granulated sugar, divided
- 1/2 cup canola oil, or other neutral oil
- 3/4 cup low-FODMAP milk, use almond milk for dairy-free
- 2 teaspoons vanilla extract
- Garnish: freshly whipped cream*, low-FODMAP berries, Low-FODMAP Fudge Sauce, Low-FODMAP Caramel Sauce
Instructions
- Preheat oven to 350ºF, and position rack in the center of your oven
- Set up a dry, angel food cake pan, or 10-inch tube pan with a removable bottom*. Select a pan that can be inverted, and identify a bottle that will support your pan in that position (you will invert the cake to cool, a large wine bottle should work well for this purpose)
- Combine LF, GF flour, baking powder, xanthan gum (if needed), and salt in small bowl. Set aside
- Beat 7 room temperature egg whites in the large bowl of your electric mixer with the whisk attachment, starting at low speed and increasing gently
- Beat until the whites are foamy. Add cream of tartar, then increase speed to high
- While eggs are beating, add the 1/2 cup of the sugar, 2 tablespoons at a time, until sugar dissolves and whites form stiff and glossy peaks, without scraping the sides of the bowl. Set aside
- Using a separate bowl, with the flat paddle attachment, beat the 6 egg yolks until lemon colored. Gently add your remaining cup of sugar, 2 tablespoons at a time, until pale yellow and thick
- Add oil, and mix until well incorporated
- Add LF milk, and vanilla extract, and beat until just combined for about 30 seconds on medium speed
- Add the flour mixture, and mix again on low speed, until smooth
- Detach the bowl, and fold 1/3 of the beaten egg whites into the batter by hand, then fold the remaining whites in gently (you don’t want to let the air from the eggs deflate)
- Pour batter into the prepared cake pan and place in center of preheated oven
- Bake 45 -55 minutes until cake is slightly golden, the center springs back when touched, and a tester has only a few light crumbs
- Allow to sit for 10 minutes, then invert cake to cool completely on your bottle
- Invert cake in pan on your narrow-necked bottle, and cool completely while it is upside down
- Remove from the bottle, place cake ‘right side up’ and loosen around the edges with a sharp knife. Then, carefully lift, and/or, flip the cake from the pan onto a serving plate
- Serve with freshly whipped cream, or low-FODMAP Coconut Whipped Cream, and low-FODMAP berries (if you like, you may also cut the cake in half horizontally, and fill the middle with cream)
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- I always use Authentic Foods GF Classical Blend Flour, because of my bake-off contest!
- You want the cake to ‘stick’ to your pan to keep it from falling. Do not use a non-stick pan, and do not grease your pan
- If you avoid lactose, then pre-treat heavy cream with lactase drops 24 hours prior to whipping
- Cream of tartar is a white powder, often found in the spice or baking section of grocery stores. It helps to stabilize egg whites, and also acts as a leavening agent
