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Tuesday, August 14, 2012

W4DW-Whole Wheat Angel Food Cake

Well, the fair season has finally come to an end for our family.  My little baker did a great job collecting 2 grand champions and a reserve champion.  I also helped our sweetheart of a neighbor girl find this recipe for a Whole Wheat Angel Food Cake which she got a purple on at the county fair.  It is another recipe from the Kansas Wheat Commission and is much lighter than we expected.  We did use Whole White Wheat flour to make the recipe.

I hope you enjoy this recipe.  We are still a month or so away from planting wheat here in Kansas.  Hopefully, we will get some rain that will help the seeds sprout and grow. 



Whole Wheat Angel Food Cake

2 cups large egg whites (about 15)
3/4 cup plus 2 tablespoons whole wheat flour
5 tablespoons cornstarch
2 cups granulated sugar, divided
 3/4 teaspoon salt
2 teaspoons cream of tarter
1 teaspoon vanilla or almond extract 

Carefully separate egg yolks from egg whites.  Let egg whites warm to room temperature for at least one hour.  Remove top oven racks leaving the lowest rack in position.  Preheat oven to 375 degrees.

In a small bowl, sift together whole wheat flour, cornstarch and 1 cup sugar.  Set aside.

In a stainless steel or glass mixing bowl (plastic bowls tend to retain fats and oils), beat with an electric mixer on high speed the egg whites, salt and cream of tarter until soft peaks form.  Gradually add the remaining 1 cup sugar, 1 tablespoon at a time and the extract.  Beat until stiff peaks form.  (Tip:  when turning the bowl over, the egg whites should remain in the bowl.)

Sprinkle one third of the flour mixture over the beaten egg whites; using a rubber spatula, fold in carefully by hand.  Repeat, one third at a time, until flour mixture is thoroughly folded into egg whites.

Lightly spoon or pour batter into a 10 inch (4 inches deep) tube pan.  Cut gently through the batter with spatula to break down large air pockets.  Bake for 45 minutes or until top is golden brown.
Immediately invert pan on glass bottle (a soda bottle works great) to cool. When cool, carefully run a knife around sides and center.  Invert cake on serving dish.  Frost with your favorite frosting.
Makes 16 servings.

-A Kansas Farm Mom