Ingredients
SCALE
- 3/4 cup All-Purpose Einkorn Flour
- 2 tablespoon Cornstarch
- 1 1/4 cup Sugar
- 12 Medium Eggwhites Room Temperature
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla
- 1 1/2 teaspoon Cream of Tartar
Instructions
- Preheat oven to 325 F. Do not grease your angel food cake pan.
- Put the cornstarch and Einkorn all-purpose flour in a bowl. Sift the mixture 3 times.
- Whisk the flour mixture with 3/4 c of the sugar. Set aside.
- Put the salt, vanilla extract, and the egg whites into a large bowl. Beat the egg white mixture until slightly foamy.
- Sprinkle the cream of tartar on top of the egg whites, and then beat again until soft peak stage.
- Beat the rest of the sugar into the egg whites.
- Gently and gradually, fold the flour mixture into the egg whites. Spoon the batter into the angel food cake pan. Bake at 325 F for 40-50 minutes or until golden and springs back when touched lightly.
- Remove it from the oven and very gently and slowly flip it over, still in the pan, onto a cooling rack. Let it cool for about 2 hours. Cooling it upside down keeps it from collapsing.
- When cool, run a butter knife around the sides and remove from the pan.
- Serve with whipped cream and berries or your toppings of choice.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
22 thoughts on “Einkorn Angel Food Cake”
My 11 year old made this today, all by herself! It turned out great! We used half powdered allulose, half cane sugar to cut the sugar a bit and it didn’t seem to affect it at all. Such a treat to have einkorn angel food cake!
So glad to see info re: baking with Einkorn since some of my recipes were’nt coming out correctly. Thanks
Hi there,
Quick question: it call for 3/4 cup flour but then says put cornstarch in a 1 cup measure and fill “the rest of the way” with flour.
That would be 2T. more than 3/4 cup flour.
Please help me understand how much flour (assuming 4T flour per 1/4 cup).
Hi Ruby. Thank you for pointing that out. Maybe we could word that instruction a little differently. You want to follow the measurements but the goal is to mix the cornstarch and the flour together when adding them. So put the 2 Tbsp cornstarch in the cup and then add the 3/4 cup All-Purpose Einkorn Flour. Then sift so they mix together while they are being sifted. This process is basically how you make your own cake flour.
So first of all… WOW. This was my first time making angel food cake, and it turned out perfect. I can’t believe this is einkorn, it’s so spongy and soft and there’s hardly any crumbs when eating it. It’s exactly like angel food cake. I’m shocked. My cake took a little finagling to get out of the pain, but I used a butter knife to loosen it, like the recipe said, and then I took a pie server and gently went around the entire pan pulling at the cake and I soon felt it released, and then I turned it over and it came out just like the picture. I still can’t get over it. I used castor sugar for the sugar in this recipe, and I used arrowroot powder instead of corn starch. This recipe is PERFECT. I will have to experiment with alternative sugars like honey, but I now have a frame of reference for how it should turn out. So if you were curious, arrowroot powder ABSOLUTELY worked for me in this recipe.