Angel Food with a heart healthy whole grain flair
Thursday, March 25, 2010 at 21:49
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:
