FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!
And more specifically, this week is Bundt and angel food cake pan food storage cakes. Yesterday was a very delicious sour cream pound cake where I gave some great tips on using powdered sour cream and even homemade food storage yogurt in place of the sour cream. Today is the secret to making any angel food cake recipe a whole wheat angel food cake recipe! I know it may seem like this recipe isn’t a great recipe for using whole wheat, after all it is supposed to be glaringly white, has not brown sugar, no strong spices, or anything that would say it will be great for whole wheat-EXCEPT for the part that angel food cakes don’t have a lot of flour in them. They are mostly egg whites…oh yeah did I forget to mention that we are most definitely using egg whites from our food storage for this as well? Well, we ARE because powdered egg whites make this cake nearly a no-fail cake! I made this angel food cake entirely from my pantry food storage-including the strawberry and whipped topping. Yes, when it all hits the fan it is possible to still be eating like a royalty!
WHOLE WHEAT ANGEL FOOD CAKE
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CRYSTAL’S TIP:
Make your own whole wheat cake flour by using 3/4 C. whole wheat flour (I’d definitely recommend white wheat) and 1/4 C. corn starch to equal 1 C. of cake flour!
GETTING THE RIGHT PAN:
I’ve learned an important lesson when it comes to Angel Food Cake, the pan matters! Most angel food cake pans sold at stores like Wal-Mart are only 9 3/8 inches tall and if you get a cake that rises to high you have instant failure because it will fall when you flip it over. I highly suggest investing in a 10 inch Angel Food Cake pan. You can get more information about it HERE.
Get yourself some Powdered Egg Whites
I’ve sold you on food storage powdered egg whites by now, right? I mean after this and the meringues….you’re sold right? They are completely addicting to use-trust me. There is something so fun about whipping up egg whites like it’s nothing. Right now Honeyville Grains is the only company selling them AND….AND…if you use the code “prepper” from now until Monday, February 27th 2012 you can get 10% OFF YOUR ENTIRE ORDER! And remember everything they have ships for only $4,99. So click HERE to get your powdered egg whites today!
Help Spread the Word!
I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!
Great tip about making your own whole wheat cake flour!!
One day I made 3 different angel food cakes, which all looked beautiful until they came out of the oven and then they promptly deflated. After the 3rd deflated cake, my confidence was also deflated and I gave up. I used egg white powder, which I loved, but I believe my recipe did not have powdered sugar in it. Also, maybe I need a new pan. My pan is super old, and the cake would inflate an inch over the top while it was cooking. When I get a new pan, I’m trying this recipe!
Yes, a bad pan (or one that is too short) will definitely deflat during cooling. This happened to me the first time I made the whole wheat angel food cake because my pan was only 9 3/8 inches. Now, I have no problem!
Oh, how I wish food storage specialists would start focusing on recipes with natural healthy ‘white sugar’ alternatives like XYLITOL, COCONUT PALM SUGAR, STEVIA, RAPADURA, RAW HONEY, MOLASSES, AGAVE, 100% GRADE B MAPLE SYRUP, BROWN RICE SYRUP, & OTHER GRAIN SWEETENERS. People just don’t pay attention to the Word of Wisdom hardly at all anymore… & look how sick & overweight everyone is these days. All the whole grain stuff is AWESOME. But the refined sugar is one of the main things causing so many health problems. I’m focusing on these sugar alternatives on my website, & hopefully more & more people will catch on eventually. That said, I really do appreciate all your hard work. I’ll be trying this recipe with powdered & granulated xylitol &/or coconut palm sugar instead. Hopefully it’ll turn out great that way too 🙂