unbelievably light whole wheat cake

Sunday

using this recipe as a starting point

I made a cake

so fluffy

that had I not run the grain through the grinder myself

I would not have believed it was a whole wheat cake.

I used Tammy's method

but made her fairly healthy cake

downright good for ya

~

4 eggs, separated

1/4 c. xylitol*

1 c. + 2 Tbs whole wheat flour

1/4 c. olive oil

1/4 c. water

1/4 c. honey

1/2 tsp vanilla

.

Using an electric mixer on high speed

beat the eggs whites till frothy.

Continue mixing on high

and add 1/2 the xylitol.

Add the rest of the xylitol

still beating those egg whites.

Continue mixing till egg whites stand in stiff peaks

(or you think, "Surely I have mixed this long enough.")

.

In another bowl,

use the mixer to quickly combine the remaining ingredients.

.

Using a rubber spatula

gently fold the flour mixture

into the beaten egg whites until completely blended

.

Pour into a greased and sugared (or xylitoled) 8x8 pan

and bake at 325 for about 40 minutes.

.

cool

(cake will sink slightly)

top with berries and lightly sweetened whipped cream

~

yum!

* may use sugar instead of Xylitol