Whole Wheat Angel Food Cake Recipes

WHOLE WHEAT ANGEL FOOD CAKE

Steps:

• Preheat oven to 325°F.
• If you're not using whole wheat pastry flour, whirr the flour in a blender, food processor or other grinder until fine (This might be kind of hard, but it won't be the end of the world if its not super-fine).
• Sift together flour and cornstarch in a small bowl.
• Mix in 3/4 cup sugar with a fork or wisk.
• You want this to be aerated, so you can probably even sift in the sugar with the cornstarch and flour, if you want.
• Place the egg whites in a mixing bowl and add salt and cream of tartar.
• Beat until whites form soft peaks.
• Gradually add remaining 3/4 cup sugar and extract (s) and beat until mixed.
• Not beating, gently fold in about 1/3 of flour mixture at a time (a large rubber spatula is best for this).
• Pour into angel food cake pan and bake for about 1 hour or until cake is springy when poked.
• Invert to cool and allow cake to cool completely before removing from pan.

WHOLE WHEAT ANGEL FOOD CAKE

Steps:

• Preheat oven to 350.
• Sift baking powder, whole wheat pastry flour, all purpose flour, and powdered sugar with sieve.
• In another bowl take egg whites, cream tartar, and whip using a hand mixer until soft peaks form. It will triple in size.
• Now add the granulated sugar and whip again until stiff peaks form.
• Add vanilla and almond extracts.
• Divide the dry ingredients into three equal parts, take each part and sift over the top of the egg whites and fold using a rubber spatula.
• DO NOT BEAT THE MIXTURE!
• Add the other two parts one by one and fold gently make sure not to deflate egg whites. DO NOT BEAT THE MIXTURE!
• Transfer to a greased baking pan and bake for thirty minutes or until lightly brownd/ cracked ontop.

WHOLE-WHEAT ANGEL FOOD CAKE

Steps:

• In a small mixing bowl, sift together wheat flour, barley flour, and ¾ cup sugar. Sift 2 to 3 times. Combine egg whites and salt in mixing bowl. Whip until frothy. Add cream of tartar. Beat until stiff peaks form. Add remaining sugar and almond extract. Whip until glossy. Spoon flour mixture into egg whites 1/3 at a time. Fold in gently. Pour into an ungreased tube pan and bake on bottom rack in oven in oven at 325 degrees for 60 minutes. *For birthdays, I take two rectangular store-bought or homemade angel food cakes, cut one in half and place each half next to the sides of the other to form an X shape. Then I top it with fresh strawberries and bananas mixed into a small amount of store-bought strawberry sauce. (Marie Calendar's sauce is excellent). Then I line the edges with kiwifruit slices. This makes a beautifully delicious "A-" to "B+" Choice birthday cake. **This is not a diabetic recipe and may not encourage excess fat loss in individuals who are highly resistant to fat loss.