In large bowl, let egg whites warm to room temperature, about 1 hour.

Sift cake flour, whole wheat flour and 3/4 cup sugar together. Repeat process 3 times; set aside.

Beat whites, salt and cream of tartar at high speed until soft peaks form. Add remaining 3/4 cup sugar, a tablespoon at a time, to egg white mixture, beating well after each addition. Continue beating until stiff peaks form.

With rubber spatula, gently fold vanilla and nutmeg into white until combined. Sift a quarter of the flour mixture over the egg white. Gently fold in with 15 under-and-over strokes. Repeat, rotating bowl a quarter of a turn after each addition. After last addition, use 10-20 extra folding strokes. Flour mixture should be blended into egg whites.

Spread butter into ungreased 9-or 10-inch tube pan. Cut through batter with spatula to release air bubbles. Bake in preheated 375 degrees F oven for 30-40 minutes or until toothpick inserted in cake comes out clean. Invert pan over neck of bottle; let cool in pan completely. With spatula, carefully loosen cake from pan and remove.

Recipe Courtesy of The Wheat Foods Council.