We had a nice quiet Easter Sunday last week. The girls and I made an Easter dinner for the family. For dessert we made an angel food cake and topped it with fresh strawberries and real whip cream.. yum, yum!! I have always had a tough time making angel food cake with whole wheat flour.. it always comes out rather short in size. This time I sifted my flour and enjoyed the results quiet a bit. Not quite as healthy but better than white flour in my opinion.. (and also not NT.. but that is ok.. )
Here was my recipe:
Angel Food Cake
12 egg whites
1 ¼ cups powdered sugar or powdered sucanat
1 cup whole wheat pastry flour
1 ½ t cream of tartar
¼ t salt
2 t vanilla ( you can use 1 ½ t vanilla and ½ teaspoon of almond extract, but I like it better with all vanilla)
1 cup sugar
A tip on the egg whites first.. if you get any yolk in the whites at all you wont be able to whip the egg whites. So what I do is separate each egg into a small bowl and then pour the whites into my mixer bowl just to make sure there are no yolks. Save your yolks and I will share another recipe on using those!
When you have all 12 whites ready to go put them in a mixer. I like to use my Bosch but a Kitchen Aid will work fine too. Make sure the egg whites are room temp. If they are not let them sit on the counter for a half hour or so to warm up.
Now before you whip the egg whites combine the powdered sugar and flour. Now if you would like to try and have a lighter higher risen cake then sift these two together at least 3 times. Set this aside.
Add the cream of tartar, salt and vanilla to the egg whites. Beat on high speed. Gradually as the whites are being whipped add the 1 cup of sugar. Continue to whip the egg whites until you have very stiff peaks and all your sugar has dissolved.
Remove the whips from the mixer and gently fold in (I use a spatula or a wooden spoon) the powdered sugar/flour mixture a little at a time (about 1/3 of the mixture at a time).
Carefully and gently spoon your cake mixture into an ungreased tube pan (angel food cake pan). Bake in a preheated 350 degree oven for about 45 minutes or until the cake looks dry and springs back when you lightly touch it.
As soon as you pull it out of the oven flip it upside down. If your cake pan has little “feet” on it that allow it sit up off of the counter then that will work. Otherwise you can use a narrow necked bottle to place inside of the center of the tube pan and let the cake hang upside down until it cools.
Make sure it has cooled completely before removing from the pan.
When it is time to serve slice up fresh sweet strawberries and whip some whole cream and top a slice of angel food cake with both for a pretty and delicious dessert!!
Now for those egg yolks.. If you are like me you don’t want to see them go to waste. I just hate to have to throw out perfectly good food! So here is what we do with them (by the way this was the cake that Sierra made me last month for my birthday and we made another one after Easter too!)….
¾ cup egg yolks (this will be the 12 yolks left over)
1 whole egg
1 ½ cups cane juice crystals
1 T orange zest (grated orange rind)
1 T orange juice (we used fresh squeezed from the grated orange)
½ t lemon extract
¾ cup boiling water
1 2/3 cup whole wheat pastry flour
1 ½ t baking powder
½ t salt
In a mixer such as a Bosch or KA beat the egg yolks and the whole egg until well mixed and lemon colored. Add the cane juice crystals a little at a time ( ½ cup at a time or a little less) and continue to beat well. The mixture should be thick and lemon colored and this could take several minutes to do. Mix in orange zest, orange juice and lemon extract.
In a small bowl combine the flour, baking powder and salt well. Carefully fold (no stirring) this flour mixture into the egg yolk mixture. Add the boiling water and fold that in quickly just until the water in blended in. Pour the batter into an ungreased tube pan (same pan type as you made the angel food cake in) and bake at 325 for 60 to 65 minutes. As soon as the cake is done turn it over (the same way as instructed in the recipe above). When the cake has completely cooled remove from pan and frost with Orange Buttercream Frosting.
Orange Buttercream Frosting
3 cups powdered sucanat or powdered sugar
3 T orange juice
1 t vanilla
6 T butter
Blend all ingredients together until smooth. If too thick add a little more orange juice, if too thin add a bit more powdered sucanat. Frost cake and enjoy!!