Fresh Milled Flour Angel Food Cake Recipe

Erika

The fresh-milled flour in this angel food cake in this recipe gives it more dimension and flavor. Think less cotton candy and a little more hearty. You are going to absolutely love it!

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Course Dessert

Ingredients

_{1 ½} c Fine Sugar Divided into two separate ¾ cup measurements
155 g Soft White Wheat Berries Finely Milled
1 ½ c Egg Whites
1 teaspoon Cream of Tartar
¼ teaspoon Salt
2 teaspoon Vanilla
½ teaspoon Almond extract

Instructions

MILL YOUR FLOUR:

Mill your soft white wheat berries to a fine flour

IN ONE BOWL:

Mix together with a whisk your fresh-milled flour and ½ of your sugar (¾ cup)

BEATING YOUR EGG WHITES:

Beat your Egg Whites until they are frothy.
Add your cream of tartar and your salt
Beat until these ingredients are fully incorporated.
Slowly add the remaining ¾ cup of sugar while the mixture continues to beat on medium speed.
Now that your sugar is all incorporated, beat your egg white mixture on high until the egg whites get to soft peaks and have soft waves. When you pull your beater out the egg whites should droop back down rather than have firm peaks.

ADD YOUR FLAVORS:

Add your vanilla and almond extract and whisk them into your egg whites.

FOLD IN YOUR FLOUR:

Sprinkle in a little bit of your flour and then whisk your flour in gently. This should not be a strong whisking motion rather it should be a folding over motion. Repeat this process until all of your flour is incorporated.

TRANSFER YOUR BATTER TO PAN:

Transfer your batter to an ungreased tube pan and spread it out with a spatula.
Preheat the oven to 325 degrees Fahrenheit.
Allow the cake to sit on the counter for 15 minutes so that the bran has time to absorb the liquids.

BAKE:

Bake your cake at 325 degrees Fahrenheit for 1 hour.
Remove the cake from the oven. It should be slightly dry on top and a toothpick inserted should come out clean.

COOL THE CAKE:

Invert your cake onto a glass to allow to cool completely.
Once the cake has completely cooled, use an icing knife to go around the outside edges and center of the tube pan to get the cake to release. Invert the cake onto a cake pan.