- Cook Time
- Prep Time
- 24 ServingsServings
- 8 large egg yolks, room temperature
- 8 large egg whites
- 2 cups sugar
- 2 cups whole wheat flour
- 1/2 cup cornstarch
- 1 teaspoon Cream of tartar
- 1/2 teaspoon salt
- 1 Cup Cold Water
- 1 1/2 teaspoons vanilla
- 1 teaspoon lemon or almond extract
1 Preheat oven to 325°F.
2 Separate eggs while cold but allow to come to room temperature. Beat egg yolks until thick and lemon colored. Add cold water and beat 2 minutes more. Slowly blend in the sugar. Sift cornstarch, whole wheat flour and salt several times.
3 Add to egg yolk mixture and beat 3 to 4 minutes. Add vanilla and lemon/almond extract. Add cream of tartar to egg whites and beat until very stiff.
4 Fold egg white mixture into egg yolk mixture and mix evenly. Fill un-greased angel food tube pan three-fourths full of batter. Bake rest of batter in un-greased loaf pans.
5 Place on low rack of oven. Bake tube pan 1 to 1¼ hours and loaf pan 45 minutes or until any cracks in top feel dry and no imprint remains when top is lightly touched.
6 Invert pan on funnel or long necked bottle; let hang until cake is completely cool. Loosen cake by moving spatula up and down against side of pan. Turn pan over and remove cake.
7 This cake has a different flavor than regular sponge cake; serve with fruit.
Source: Wheat Foods Council