Whole Wheat Angel Food Cake Recipes

Steps:

• Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
• Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
• Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
• Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
• Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.

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.

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

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.