Whole Wheat Angel Food Cake – a delicious recipe with whole wheat flour, cornstarch, sugar, egg whites, salt, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F.
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.
840
kcal
Calories
31
g
Fat
102
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Whole Wheat Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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