Whole Wheat Spice Angel Food Cake

Carefully separate eggs, making certain there is no yolk in the egg whites (otherwise the whites will not beat into peaks). In a large bowl, let egg whites warm to room temperature, about 1 hour.

Preheat oven to 375 degrees F.

Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour along with half the sugar substitute, the nutmeg and cinnamon. Repeat re-sifting two more times and set aside.

Beat egg whites, salt, and cream of tartar at high speed until soft peaks form. Add remaining sugar substitute to egg white mixture a tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.

Either sift or gently sprinkle one-quarter of the flour mixture over the egg whites. Gently fold in with 15 under-and-over strokes. Repeat, turning bowl so that everything gets blended well.

After last addition, scrape and double check that all the flour mixture is well blended into egg whites. You want to keep the egg white mixture as fluffy as possible, so be sure not to beat it down.

Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel food cake pan). Do your best to make certain there are no air pockets. Bake for about 30 minutes or until the edges of the cake just start to pull away from the pan.

Invert the pan over the neck of a wine-type bottle. Let it cool completely. Carefully remove from pan.