Make a whole wheat angel food cake to die for

Figuratively speaking, that is.

Really, making an angel food cake isn’t terribly hard, nor does it take an inordinate amount of time to whip - literally - up. All you need is a bunch of egg whites, some whole wheat pastry flour and an angel food cake pan.

I blogged about my first whole grain angel food cake a couple weeks ago, and what a success it was. So much so, that Mr. Maven returned from the grocery store with a couple containers of egg whites - I think that was my first clue to get with it.

I was a bit spare on the side of technique, just having given you - my readers - the basic recipe. I’ve since had requests for the lowdown on how-to.

Here it goes ( and the recipe will be repeated at the end ):

Click to read more ...

Angel Food with a heart healthy whole grain flair

Updated on Friday, March 26, 2010 at 12:32 by mavenandmeddler

I’ve been a big fan of angel food cake since my Swiss great grandmother used to make it. It was light, tender and meltingly wonderful. As I grew up, it was great to know that angel food cake was one of those seemingly sinful desserts that I could have instead of something truly calorie laden.

However, since my conversion to the whole grain model, I’ve had to leave out my angel food cake - until now.

Yes, it is possible to bake an angel food cake with the newer ‘white’ whole wheat flour that’s become available in recent years from places like King Arthur Flour in Vermont, or Hodgson Mill. The resulting cake will be a little bit more dense and not as high (the rise) than one made with refined white cake flour, but we all find the results perfectly acceptable. In fact, guests have said they wouldn’t have known the difference had I not made mention of the whole grain difference.

Here is the Hodgson Mill recipe:

Click to read more ...