|Whole Wheat Angel Food Cake
1 3/4 cups egg whites (about 12-14 large eggs)
1/2 cup sifted cake flour
1/2 cup Mount Lassen Farms whole wheat flour
1 1/2 cups granulated sugar, divided
3/4 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. nutmeg
In large bowl, let egg whites warm to room temperature, about 1 hour.
Sift cake flour, whole wheat flour and 3/4 cup sugar together. Repeat process 3 times; set aside.
Beat whites, salt and cream of tartar at high speed until soft peaks form. Add remaining 3/4 cup sugar, a tablespoon at a time, to egg white mixture, beating well after each addition. Continue beating until stiff peaks form.
With rubber spatula, gently fold vanilla and nutmeg into white until combined. Sift a quarter of the flour mixture over the egg white. Gently fold in with 15 under-and-over strokes. Repeat, rotating bowl a quarter of a turn after each addition. After last addition, use 10-20 extra folding strokes. Flour mixture should be blended into egg whites.
Spread batter into ungreased 9- or 10-inch tube pan. Cut through batter with spatula to release air bubbles. Bake in preheated 375 degrees F oven for 30-40 minutes or until toothpick inserted in cake comes out clean. Invert pan over neck of bottle; let cool in pan completely. With spatula, carefully loosed cake from pan and remove.
Nutrition analysis (per serving):
Carbohydrate: 20 g
Protein: 3 g
Fat: 0 g
Sodium 170 mg
Source: Wheat Foods Council