Whole Wheat Angel Food Cake

Submitted by Roosie

"Angel food cake is often a favorite dessert of dieters because it is very low in fat. This version is even healthier because it is made with whole wheat. I adapted this version slightly from a recipe floating around the internet, but I believe the original recipe was put out by Hodgson Mill. I have not tried this, but I did compare it with other highly-rated angel food cake recipes on 'Zaar and the proportions and instructions do seem correct. Prep time does not include seperating all those eggs!!"

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Yields: 1 cake
• Serves: 12

ingredients

• 3⁄4 cup whole wheat flour or 3/4 cup whole wheat pastry flour
• 1⁄4 cup cornstarch
• 1 1⁄2 cups sugar, divided
• 12 large egg whites, at room temperature
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons cream of tartar
• 2 teaspoons vanilla or 2 teaspoons almond extract

directions

1. Preheat oven to 325°F.
2. 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).
3. Sift together flour and cornstarch in a small bowl.
4. Mix in 3/4 cup sugar with a fork or wisk.
5. You want this to be aerated, so you can probably even sift in the sugar with the cornstarch and flour, if you want.
6. Place the egg whites in a mixing bowl and add salt and cream of tartar.
7. Beat until whites form soft peaks.
8. Gradually add remaining 3/4 cup sugar and extract (s) and beat until mixed.
9. Not beating, gently fold in about 1/3 of flour mixture at a time (a large rubber spatula is best for this).
10. Pour into angel food cake pan and bake for about 1 hour or until cake is springy when poked.
11. Invert to cool and allow cake to cool completely before removing from pan.

Reviews

[Celtic cook]

I have made this one several times already and it is one of my favorites as it has high protien egg whites, whole fiber and very light and tasty! Great for breakfast with fresh fruit on top. I had no problems with the recipe, great way to use up extra eggs when you have happy chickens :-). Thanks for sharing this one!

 

[tessalationxo]

This recipe is great! I am always looking for ways to make things "healthier" and this fits the bill. In order for the cake to come out easily you do not need to grease the pan. Instead, once the cake is done true it upside down on a cooling rack (still in the pan it baked it) and let it cool completely. After its cooled it should fall right out! Good luck! I will be using this recipe again for sure. Thank you!

 

[kh04250]

Loved this. I made 1/4 of the recipe and used mostly splenda and part sugar. Then, I poured the batter into 9 muffin tins and got mini angel food cakes. They are fabulous when you put a little ice cream in between them and eat as an ice cream sandwich! You could also use marshmallow fluff. I like them straight out of the freezer.

 

[Kel from Cal]

I'm going to try this recipe, since Angel Food Cake has always been my favorite! But I don't eat it much because of the white flour and sugar :( As far as removing it from the pan, make sure you use an angel food cake pan that has two parts. After the cake is completely cool, take a long thin knife and run it around the sides and the center tube to loosen. Then separate the pan, and run the knife between the bottom of the pan and the cake. Invert it onto a plate and remove - voila, there's your cake, all in one piece!

 

[ladypit]

This was a tough recipe to rate because the taste was amazing, definitely a 5+. There were a few problems, though. Mainly that I could not get the cake out of the pan (you typically do not grease a pan when you make an angel food cake so I did not) and so it looked awful. That did not stop us from devouring it, though! My 4 year old loved it and asked for more more more. I took my regular whole wheat flour and put it in the food processor for a bit. Then I added the cornstarch and sugar and blended that too. The flavor was nutty and lovely though the texture was a bit more dense then a traditional angel food cake. (Though my husband said it was the lightest thing he had ever eaten that included whole wheat flour!) I obviously did not get all the flour mixed in because there was 1 place in the cake that had a tunnel of flour. So mix well! But even with the slight texture issue and the unattractiveness of the cake (pulled out of the pan in hunks), this was so good that I had to give it 5 stars! We will make it over and over as an easy and very low fat family dessert! Thanks so much Roosie!