Spicy Whole-Wheat Angel Food Cake

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* Exported from MasterCook *

 

Spicy Whole-Wheat Angel Food Cake

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup unsifted whole-wheat flour

1 1/2 cups sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

14 large egg whites

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

 

ARTHUR W. LUMSDEN, Cheyenne, Wyoming

 

" When I retired, " writes this transplanted native of Westchester County, New

York, " I decided to expand my baking abilities. Once I had become proficient at

baking bread, I decided angel food cake would be fun and away I went. Through

imagination, practice, and trial and error, I developed several flavors

including butter-pecan, lemon, apricot, and raspberry. One day I thought: If

whole-wheat flour is healthier than white, why not make a whole-wheat angel food

cake? It was a success on the first try. " A diabetic, Arthur himself partakes

only of the bread he bakes-never the cakes. But he does love to share them!

 

Makes a 10-inch tube cake, 16 servings

 

Angelfood cakes have a reputation for being the very devil to make. So who would

have dreamed that you could make one with anything other than the silkiest cake

flour? This recipe proves that even whole-wheat flour makes a fine high-rising

angel cake, and make a note, this one contains zero fat, zero cholesterol.

 

TIP: The egg whites will beat to greater volume if you first bring them to room

temperature.

 

1. Slide oven rack into middle position and preheat oven to 400F.

 

2. Sift flour, 1 cup sugar, cinnamon, ginger, and nutmeg four times and place in

large bowl.

 

3. Beat egg whites, cream of tartar, and salt hi large electric mixer bowl at

high speed until silvery. With mixer still at high speed, add remaining 1/2 cup

sugar and continue beating until meringue peaks stiffly--about 4 minutes. Beat

in vanilla.

 

4. By hand, fold in flour mixture, 1/2 cup at a time-easy does it!

 

5. Spoon batter into ungreased 10-inch angel food cake pan and bake until golden

brown and springy to the touch-25 to 30 minutes.

 

6. Remove cake from oven and cool to room temperature in upside-down pan.

 

7. Carefully loosen cake around edge and central tube and turn out on cake

plate. Cut into 16 wedges and serve.

 

RE C I P E F R 0 M

 

Arthur W. Lumsden; Cheyenne, Wyoming

 

Source:

" GMA's Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 90 Calories; trace Fat (0.2% calories

from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

115mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat; 1 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0