Einkorn Angel Food Cake
Posted March 12, 2019 by Jennifer Schlegelmilch
Ready Time 0 min Servings:


  • 3/4 cup All-Purpose Einkorn Flour
  • 2 tablespoons Cornstarch
  • 1 1/4 cups Sugar
  • 12 Medium Eggwhites Room Temperature
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla
  • 1 1/2 teaspoons Cream of Tartar


  1. Preheat oven to 325 F.  Do not grease your angel food cake pan.
  2. Put the cornstarch in a 1 cup measuring cup, and fill it the rest of the way with Einkorn All-purpose flour.  Sift the mixture 3 times.
  3. Whisk the flour mixture with 3/4 c of the sugar.  Set aside.
  4. Put the salt, vanilla extract, and the egg whites into a large bowl.  Beat the egg white mixture until slightly foamy.
  5. Sprinkle the cream of tartar on top of the egg whites, and then beat again until soft peak stage.
  6. Beat the rest of the sugar into the egg whites.
  7. 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.
  8. 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.
  9. When cool, run a butter knife around the sides and remove from the pan.
  10. Serve with whipped cream and berries or your toppings of choice.
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