Alberta Barley -
a hearty, healthy choice!
Fallen Angel Cake
"This makes a 'heart smart' cake that also has no wheat flour in it, for those who
can't eat wheat. People may want to experiment a bit with this recipe or try
different icings. So far, I find that berries on top taste good."--C.I.
|
12
½ tsp
1/2 tsp
1 1/2 tsp
1 1/2 cups
1 tsp
3/4 cup
1/2 tsp |
fresh egg whites
(1 3/4 cups)
salt
cream of tartar
granulated sugar
vanilla
whole grain barley flour
almond extract
|
300 mL
2 mL
2 mL
7 mL
375 mL
5 mL
200 mL2
mL |
|
|
With
the egg whites at room temperature, add salt and beat until frothy. Add cream of
tartar and continue to beat until bubbles are small and white but still shiny. Turn
the beater to low speed and add half the sugar. Sift the other half of the sugar
with the flour and add to the mixture slowly. Add vanilla and almond extract and
bake in an 8 x 13" pan for 30 minutes at 375º F. Allow to cool. Cake
height will be about 2".
| From: |
Charles Ingles
Wetaskiwin, Alberta |
|
|
|
