Unsifted® Angel Food Cake is a must try! You will not believe how light, fluffy and airy is is and would never guess that it is made with 100% freshly milled flour. It makes the perfect summer dessert and is a great bring along for cookouts, picnics, and other get togethers. We love topping it with whipped cream and fresh fruit. It’s also delicious straight out of the freezer: pre-slice the cake and freeze, then remove without thawing for a refreshing summer snack!

A few important notes:

1. Be sure your eggs are room temperature before beginning this recipe. They are easier to separate if they are room temperature, and they whip up better as well. Take them out of the fridge well in advance of when you want to begin, or set them in a warm (not hot) bowl of water to help them warm up faster. 
2. It's important to use a "tube pan" that is NOT greased. The tube should be taller than the sides of the pan, as this allows air to get to the cake during the cooling process (it cools upside down immediately after baking, resting on the tube)
3. Do not let any egg yolks get into the egg whites - this will prevent them from whipping. Separate the whites into a separate bowl before adding them to the mixing bowl one at a time
4. Mixing time can vary for whipping the egg whites, depending on your mixer. It's most important to get the right look/consistency, rather than the right time. You are done whipping the whites when they form medium peaks and are bright white.

We hope you enjoy this recipe as much as we do! If you try it, please leave a comment and let us know what you think - we would love to hear from you!

Sarah + Keira 

Unsifted® Angel Food Cake

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for freshly milled Angel Food Cake COMING SOON!**

PREP: 60 minutes
TOTAL: 4-5 hours (includes cooling time)
YIELD: One 9" round, 10-12 servings

INSTRUCTIONS:

Pro Tip: Before starting this recipe, remove eggs from fridge and set on counter until room temperature, then begin Step 1. 

• Preheat oven to 325F (middle rack)
• Set WonderMill® dial to “Pastry”
• Mill ⅔ cup Dessert Blend

2. Combine the dry ingredients

• In a mixing bowl, add all the unsifted flour (about 1 1/8 cups)
• Add ¾ cup sugar
• Add 2 ½ Tbsp cornstarch
• Add ¼ tsp salt
• Stir to thoroughly combine

3. Separate the egg yolks

Pro Tip: Separate egg whites one egg at a time into a small bowl; pour each white into the mixing bowl before separating the next egg. It is very important to NOT get ANY egg yolk into the whites.

• Using a small bowl, separate egg white from yolk (set yolk aside in a medium bowl)
• Pour egg white into mixing bowl
• Repeat for all 12 egg whites

4. Whip the egg whites

Pro Tip: The time to form medium peaks may vary by mixer. Do not overwhip; stiff peaks will make a denser cake.

• Confirm eggs are room temperature; if not, wait for eggs to get to room temperature before proceeding
• To the mixing bowl, add 1 ½ tsp cream of tartar
• Using a mixer, mix egg whites on low until bubbly
• Turn mixer on high and gradually add 1 cup sugar
• Whip on high until medium peaks form
• Add 1 Tbsp vanilla and mix on low to fully incorporate

5. Fold in the flour mixture

Pro Tip: Do NOT sift the flour; ALL the bran, germ, and endosperm are used in this cake. The strainer just breaks up any clumps. Try to evenly distribute the flour across the top of the whipped whites to spread the weight and keep the whites fluffy/bubbles in tact. 

• Gently transfer whipped egg whites into a large bowl
• Using a fine mesh strainer, pour about 1/3 of the flour mixture through the strainer on top of the egg whites
• Using a spatula, gently fold the flour into the egg whites, about 15-20 turns, until fully incorporated
• Repeat until all flour is incorporated (3 additions total)

• Gently pour batter into tube pan (do NOT grease)
• Using a spatula, gently spread batter evenly in pan (cake will NOT level out while baking)
• Bake at 325F for 30 minutes
• Rotate pan and bake another 25 minutes
• Remove from oven; immediately put cooling rack on top of pan and flip upside down
• Cool completely upside-down in the pan (about 3-4 hours)