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Whole Wheat Spice Angel Food Cake

1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract

Carefully separate eggs, making certain there is no yolk in the egg
whites (otherwise the whites will not beat into peaks). In a large bowl,
let egg whites warm to room temperature, about 1 hour.

Preheat oven to 375F.

Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour
along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting two
more times and set aside.

Beat egg whites, salt, and cream of tartar at high speed until soft
peaks form. Add remaining 3/4 cup Splenda to egg white mixture a
tablespoon at a time, beating well after each addition. Continue
beating until stiff peaks form.

Either sift or gently sprinkle one-quarter of the flour mixture over
the egg whites. Gently fold in with 15 under-and-over strokes. Repeat,
turning bowl so that everything gets blended well. After last addition,
scrape and double check that all the flour mixture is well blended into
egg whites. You want to keep the egg white mixture as fluffy as possible,
so be sure not to beat it down.

Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel food cake pan).
Do your best to make certain there are no air pockets. Bake
for about 30 minutes or until the edges of the cake just start to
pull away from the pan. Invert the pan over the neck of a wine-type
bottle; let it cool completely. Carefully remove from pan.

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