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.
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