IBS Safe Vanilla Cake
Why am I featuring a low fodmap sponge cake that isn’t GF? Well, those sensitive to wheat can substitute King Arthur Measure for Measure GF flour. Otherwise, this lovely light as air sponge uses oil and contains no dairy. I love making this cake and I just have to share it because it won’t send you to “il bagno” for the day. lol.
Originally this recipe was called “deluxe shortcake,” which sounds like a large biscuit. Since this cake is nothing like a biscuit and more an airy, moist, divine sponge, I cleverly renamed it “low fodmap sponge cake.” OK, originality is not my strong suit, but baking is, so believe me when I promise you instant fun and instant acclaim with this yummy recipe.
It calls for ingredients everyone has on hand (except cream of tartar, found in the spice section of most grocery stores), requires fewer steps than a layer cake, and serves ten to 20 people generously. I have made a vanilla sponge cake for so many occasions ( birthdays, summer BBQ’s, holidays) and every time, guests love the way it looks and always ask for seconds.
Less Oil and Flour
Since it only calls for 1/3 cup of oil,it has way fewer calories than a layer cake, so people can have seconds without feeling too guilty. Lactose intolerant? Make a chocolate or other flavor butter cream icing (vegan butter) instead of whipped cream, or split it into layers, fill it with jam and dust the top with powdered sugar. Delicious and safe!
Ingredients:
4 large eggs, divided
1/2 tsp cream of tartar
1 cup of all purpose flour or King Arthur Measure for Measure GF flour
1 and 1/2 tsp baking powder
1/4 cup white sugar (for egg white meringue)
3/4 cup sugar (for batter mixture)
1/3 cup of water
1 tsp pure vanilla extract
1/3 cup of oil
1 9″ non-stick tube pan or bundt pan, ungreased
Fruit Filling:
1 quart of fresh strawberries or other fruit sliced and sugared with 1 or 2 tbsp of sugar. Mash up with a potato masher. Add several dollops of whipped cream and combine with a wooden spoon. Place on lower layer of cake using an icing spatula or kitchen knife. If lactose intolerant, mash up berries, warm in microwave, and add a few tbsp of berry jam to thicken it up. Then spread on bottom layer. For the top, dust with powdered sugar or ice with a vanilla butter cream icing. I have also served this sponge with a custard sauce made with rice or almond milk.
Directions:
Separate the eggs, placing the egg whites into the bowl of a stand mixer or in a bowl using a hand mixer. Sprinkle in the 1/2 tsp of cream of tartar. Beat the egg whites on low to incorporate the cream of tartar. Then beat the egg whites on medium high until soft peaks form. Add the 1/4 cup of sugar in increments of two tablespoons at a time. Beat the whites until they become stiff and glossy like a meringue.
Remove the whites to another bowl and using the stand mixer bowl add the batter ingredients. Put in the egg yolks, flour, water, sugar, vanilla, oil and baking powder.Beat the mixture on low until mixed. Then beat on medium high until the batter becomes lighter in color, thickens, and looks like thick egg nog.
Remove the bowl from the stand mixer, if using a stand mixer. Pile on the egg whites and fold them into the batter mixture using a wire whip or a rubber spatula. Make sure all the meringue is incorporated into the batter and no streaks are showing.
Pour the batter into the tube pan. Place the ungreased tube or bundt pan into a preheated 325 degree oven and bake the cake for 38 minutes or until a finger pressed into the top springs back. Try not to overbake this cake so it will remain moist.
When the cake is done, remove the pan from the oven and place it on top of a metal funnel which is on top of a cake rack. Let it cool. If you do not have a funnel, place the cake pan over a bottle. Let the cake cool completely.
To remove the cake from the pan, run a thin serrated knife all around the sides and the center tube of the pan. With a small icing spatula you can also run it under the cake to loosen it from underneath. Do this carefully so as not to tear the cake. The cake is very spongy and it lets you do this. Place a dinner plate over the top of the pan, turn the pan upside down and shake it. The cake will fall out onto the plate. You can now slice it carefully into two layers lengthwise, using a large serrated bread knife.
Make the fresh fruit filling and cover the bottom layer with the mixture. Cover the mixture with the top layer and then cover the top layer with lots of whipped cream, or butter cream icing, or powdered sugar.
Place fresh berries or chocolate curls on top of the cake and Voila! You have a quick and simple dessert that serves ten or more .
Low Fodmap Sponge Cake
Equipment
- 9" or 10" tube pan or bundt pan
Ingredients
- 4 large eggs divided
- 1/2 tsp cream of tartar
- 1 cup of all purpose flour or King Arthur Measure for Measure GF Flour
- 1 and 1/2 tsps baking powder
- 1/4 cup white sugar for egg white meringue
- 3/4 cup sugar for batter mixture
- 1/3 cup of water
- 1 tsp pure vanilla extract
- 1/3 cup of oil
- 1 9" tube pan
Instructions
- Separate the eggs, placing the egg whites into the bowl of a stand mixer or in a bowl using a hand mixer. Sprinkle in the 1/2 tsp of cream of tartar. Beat the egg whites on low to incorporate the cream of tartar. Then beat the egg whites on medium high until soft peaks form. Add the 1/4 cup of sugar in increments of two tablespoons at a time. Beat the whites until they become stiff and glossy like a meringue.
- Remove the whites to another bowl and using the stand mixer bowl add the batter ingredients. Put in the egg yolks, flour, water, sugar, vanilla, oil and baking powder.Beat the mixture on low until mixed. Then beat on medium high until the batter becomes lighter in color, thickens, and looks like thick egg nog.
- Remove the bowl from the stand mixer, if using a stand mixer. Pile on the egg whites and fold them into the batter mixture using a wire whip or a rubber spatula. Make sure all the meringue is incorporated into the batter and no streaks are showing.
- Pour the batter into the tube pan. Place the tube pan into a preheated 325 degree oven and bake the cake for 38 minutes or until a finger pressed into the top springs back. Try not to overbake this cake so it will remain moist.
- When the cake is done, remove the pan from the oven and place it on top of a metal funnel which is on top of a cake rack. Let it cool. If you do not have a funnel, place the cake pan over a bottle. Let the cake cool completely.
- To remove the cake from the pan, run a thin serrated knife all around the sides and the center tube of the pan. With a small icing spatula you can also run it under the cake to loosen it from underneath. Do this carefully so as not to tear the cake. The cake is very spongy and it lets you do this. Place a dinner plate over the top of the pan, turn the pan upside down and shake it. The cake will fall out onto the plate. You can now slice it carefully into two layers lengthwise, using a large serrated bread knife.
- Make the fresh fruit filling and cover the bottom layer with the mixture. Cover the mixture with the top layer and then cover the top layer with whatever safe topping you wish. Place five fresh strawberries on top of the chosen frosting or decorate however you wish. Voila! You have a quick and simple dessert that serves ten or more .
Strawberry FIlling:
- 1 quart of fresh strawberries or other fruit sliced and sugared with 1 or 2 tbsp of sugar. Mash up with a potato masher. Add several dollops of whipped cream or jam and combine with a wooden spoon. Place on lower layer of cake using an icing spatula or kitchen knife.
