Whole Wheat Angel Food Cake
Discover the light and airy delight of Whole Wheat Angel Food Cake—a healthier twist on the classic dessert that doesn't skimp on flavor or texture. This recipe uses nutrient-rich whole wheat pastry flour to create a tender and fluffy cake while still maintaining the iconic cloud-like consistency of traditional angel food cakes. Whipped to perfection with frothy egg whites, a touch of vanilla, and a perfectly balanced hint of sweetness, this cake is not only stunningly simple but also a guilt-free indulgence. Ideal for any occasion, serve it plain for a light treat or elevate it with fresh berries and whipped cream for an elegant dessert centerpiece. With just 20 minutes of prep and easy-to-follow steps, this whole wheat version is sure to become a go-to for health-conscious bakers and dessert lovers alike.
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Recipe Information
Ingredients
- 12 large egg whites
- 1 cup whole wheat pastry flour
- 1.5 cups granulated sugar
- 2 teaspoons vanilla extract
- 1.5 teaspoons cream of tartar
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C). Make sure your angel food cake pan is clean and dry, and do not grease it.
In a medium bowl, sift together the whole wheat pastry flour and 3/4 cup of the granulated sugar. Repeat the sifting process three times to ensure the mixture is light and airy. Set aside.
In a large mixing bowl, place the egg whites. Beat them with an electric mixer on medium speed until foamy.
Add the cream of tartar and salt to the egg whites and continue beating. Gradually increase the mixer speed to high.
While the mixer is running, slowly add the remaining 3/4 cup of granulated sugar, about 1 tablespoon at a time, until the sugar is fully incorporated.
Continue beating until the egg whites reach soft peaks. They should hold their shape but still be soft enough to fold easily.
Add the vanilla extract and gently fold it into the egg whites using a spatula.
Gradually fold the flour and sugar mixture into the egg whites, about 1/4 cup at a time. Use a light hand and fold gently to avoid deflating the egg whites.
Pour the batter into the ungreased angel food cake pan, spreading it evenly but without pressing it down.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
Remove the cake from the oven and immediately invert the pan onto a heatproof bottle or cooling rack to cool completely. This will help maintain the cake's structure.
Once the cake is fully cooled, run a knife around the edges of the pan to gently release the cake.
Slice and serve as is, or top with fresh berries and a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 396.3 g | 144% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 304.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2201 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
