Preparation:
Put egg yolks in mixer bowl and beat until light colored. Add cold water and beat for 2 minutes. Add sugar and blend. Combine whole wheat flour, cornstarch, and salt and sift. (If you don't sift, the wheat bran will add a little crunch.) Add to egg yolk mixture. Beat for 3-4 minutes. Add vanilla and honey and mix. Beat egg whites with cream of tartar until very stiff. Fold into egg yolk mixture gently. Be sure whites and yolk mixture are evenly mixed. Bake in angel food cake pan (ungreased) for 1 hour 15 minutes at 325*F. Touch test top. Done when your fingers leave no indentation. May need a little more time. Invert to cool. Barley flour may be substituted for cornstarc |
