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
Scale
- 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
