Whole Wheat Angel Food Cake

Recipe by Roosie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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