2 cups whole wheat flour
1/2 teaspoon salt
2 cups sugar
1/2 cup cornstarch
8 eggs, separated
1 cup cold water
1 teaspoon almond extract
1 1/2 teaspoons vanilla
1 teaspoon cream of tartar
Grind wheat on fine setting. Combine flour with salt, sugar, and cornstarch. Sift together. Bran may be discarded to produce a finer texture.
Separate eggs. Set whites aside. Beat eggs yolks until light and lemony colored. Slowly add water, almond, and vanilla. Beat 2 minutes. Add flour mixture and beat 3-4 minutes.
Using clean beaters, beat egg whites with cream of tarter until very stiff. Gently fold whites into cake batter.
Place batter in ungreased angel food cake pan. Bake at 325 degrees for 75 minutes. Do not under bake. Cake, when done, will appear dry, browned, and have cracks in the top. Cool cake upside down.
Cut cake from pan and glaze with an orange glaze or as desired.