Best Whole Wheat Angel Food Cake Recipe

Okay…My favorite angel food cake and my favorite way to use powdered egg whites (everyone should have some!) Today is the secret to making any angel food cake recipe a whole wheat angel food cake recipe! I know it may seem like this recipe isn’t a great recipe for using whole wheat, after all it is supposed to be glaringly white, has not brown sugar, no strong spices, or anything that would say it will be great for whole wheat-EXCEPT for the part that angel food cakes don’t have a lot of flour in them. They are mostly egg whites…oh yeah did I forget to mention that we are most definitely using egg whites from our food storage for this as well? Well, we ARE because powdered egg whites make this cake nearly a no-fail cake! I made this angel food cake entirely from my pantry food storage-including the strawberry and whipped topping. Yes, when it all hits the fan it is possible to still be eating like a royalty!

WHOLE WHEAT ANGEL FOOD CAKE


Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Make this classic dessert entirely from your pantry food storage!
Ingredients
  • 1½ C. powdered sugar
  • 1 C.cake flour (or ¾ C. whole wheat flour + ¼ C. cornstarch)
  • 1½ C. egg whites (12) (1/2 C. dry egg white powder + 1½ C. water)
  • 1½ t. cream of tartar
  • 1 C. granulated sugar
  • 2 t. vanilla
  • ¼ t. salt

Instructions
  1. Move oven rack to lowest position. Heat oven to 375ºF.
  2. Pulse in blender powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
  3. Sprinkle sugar-flour mixture, ¼ cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10×4 inches. Cut gently through batter with metal spatula.
  4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

CRYSTAL’S TIP:

Make your own whole wheat cake flour by using 3/4 C. whole wheat flour (I’d definitely recommend white wheat) and 1/4 C. corn starch to equal 1 C. of cake flour!

GETTING THE RIGHT PAN:

I’ve learned an important lesson when it comes to Angel Food Cake, the pan matters! Most angel food cake pans sold at stores like Wal-Mart are only 9 3/8 inches tall and if you get a cake that rises to high you have instant failure because it will fall when you flip it over. I highly suggest investing in a 10 inch Angel Food Cake pan. You can get more information about it HERE.

Get yourself some Powdered Egg Whites

I’ve sold you on food storage powdered egg whites by now, right? I mean after this and the meringues….you’re sold right? They are completely addicting to use-trust me. There is something so fun about whipping up egg whites like it’s nothing.

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

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© 2014, Crystal. All rights reserved.

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