Thursday, September 25, 2008

Whole Wheat Angel Bites

Angel food cake makes such a great guilty pleasure - low in fat, fairly low in calories.... but, it's basically just white flour and white sugar. I wanted to whole wheat-ize the traditional recipe and size it for toddler hands. These have the fluff of angel food cake, but with a slightly heartier texture and nuttier taste. Warning: these are an addictive treat that are all-too-easy to pop in your mouth!

Whole Wheat Angel Bites
Prep time: 10 minutes
Bake time: 10-13 minutes

2 Tbsp whole wheat flour
2 Tbsp all-purpose flour
3 Tbsp sugar
3 egg whites
1 Tbsp maple syrup
1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp cream of tartar

Preheat the oven to 350F and generously spray a mini-muffin tin with non-stick spray. In a small bowl, sift together the flours and 2 Tbsp of the sugar. In a large bowl, whisk the egg whites with the maple syrup, lemon juice, salt and cream of tartar until frothy; add the remaining tablespoon of sugar and whisk until soft peaks form.

Gently sprinkle about 1/3 of the dry mixture on top of the egg whites and very gently fold it in; repeat the sprinkling and folding process until all of the dry mix is incorporated.

Divide the mixture between the muffin cups - I made about 20 mini muffins, filling each tin generously. Bake for 10-13 minutes, until the cakes are golden and a tester inserted in the center of a muffin comes out clean.

1 comment:

Carol Beth said...

Oh, Kara, I just made these, and they are sinfully good--but the great thing is, they are only SLIGHTLY sinful. :) Thanks for the delicious recipe!

I did have to use a mixer on the egg white mixture to get soft peaks to form. Whisking was just not getting me there. Once I got out the mixer, it went quickly, and it still cleaned up quickly since the egg white mixture comes off beaters so easily.