Angel Food Cake
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
- Preheat oven to 350 degrees F.
- Allow the eggs to come to room temperature.
- In a food processor, process sugar for about 2 minutes or until it is superfine consistency.
- Set aside half of the sugar.
- Sift the remaining half of the sugar with the salt and FODMAP Free cake flour.
- In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, extract and cream of tartar. Whisk for 2 minutes.
- 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.
- Lightly sprinkle some of the flour mixture onto the egg whites (dust the top of the foam).
- Gently fold in the flour using a rubber spatula. Continue until all of the flour mixture is incorporated.
- Carefully spoon mixture into an ungreased angle food cake pan. **
- 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).
- Cool upside down on cooling rack for at least an hour before removing from pan.
Helpful hint: Fresh eggs are the easiest to separate.
Coconut Chiffon Spice Cake
- 1 cup solid coconut oil
- ½ cup solid butter flavored Crisco
- 2 cups sugar
- 7 large eggs, separated
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons pure almond extract
- 3 cups all-purpose gluten free flour
- 1½ teaspoons xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup coconut milk
- ¾ cup shredded coconut
- Preheat the oven to 350° F.
- Spray the sides of 2 9-inch round cake pans with non-stick cooking spray.
- Line the bottom of each pan with wax paper and then lightly spray the pan again.
- In a medium bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda, cream of tartar, nutmeg, cloves and salt.
- In a large bowl, cream the butter and sugar on medium-high speed with an electric mixture, until light and fluffy (approximately 5 minutes).
- Separate the eggs, placing the egg whites in a small bowl and adding the yolks to the butter/sugar mixture.
- With the mixer on medium speed, beat until the egg yolks are well combined.
- Add the vanilla and almond extracts and mix well. The extracts may make the mixture look curdled—don’t worry!
- With clean beaters, beat egg whites until stiff peaks form and set aside.
- With the mixer on low speed, alternately add the dry ingredients and coconut milk to the batter. Mix until well combined (approximately 5 minutes).
- Using a rubber spatula, fold egg whites and coconut into the batter.
- Pour the batter evenly into the 2 prepared cake pans, carefully spreading it to the edges of the pan and smoothing the top with the rubber spatula.
- Bake for 45 to 55 minutes, until the tops are browned and a toothpick inserted into the cake comes out clean.
- Cool cake completely before icing.
Lemon Raspberry Tart
- Preheat the oven to 350° F.
- Spray the sides of a 10-inch springform pan with non-stick baking spray and cover the bottom with wax or parchment paper before assembling the pan.
- In a large bowl, knead lemon zest into FODMAP Free Sugar Cookie dough.
- Press dough evenly over the bottom of the pan, making a ½ inch rim around the sides. This will form a tray for the toppings.
- Bake for 30 minutes or until golden brown.
- Carefully remove sides from the springform pan and allow crust to cool completely.
- Transfer cooled crust to serving platter, removing the wax/parchment paper from the bottom of the crust.
- Spread the lemon curd evenly over the crust.
- Top with fresh raspberries.
- Garnish with fresh mint leaves and/or sprinkle with confectioner’s sugar.
- Refrigerate until ready to serve.