Reprinted from The Blood Type Diet Website (

Spelt Angel Cake


Delightful Angel Food Cake. Adapted from 'Angel Cake Supreme', page 117 in 'Better Homes and Gardens New Cookbook', Revised Edition, Third Printing. (I've had this book since the 1970's I think)

The ingredient amounts are same as given in the book except I used white spelt flour in place of cake flour and I made my own confectioners' sugar because real confectioners' sugar contains 1-3% cornstarch.


    Homemade Confectioners' (Powdered) Sugar:

  • 1 cup sugar
  • 1 Tablespoon arrowroot powder

    Angel Food Cake:

  • 1 cup white spelt flour (I imagine you can also use whole spelt or another flour)
  • 1-1/4 cups Homemade Confectioners' Sugar
  • 1-1/2 cups (12) egg whites
  • 1-1/2 teaspoons cream of tartar
  • 1/4 teaspoon sea salt
  • 1-1/2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1 cup granulated sugar
How to make it:

    Homemade Confectioners' (Powdered) Sugar:

  1. Put sugar in Cuisinart or blender.
  2. Whir for several minutes. Sugar will develop a finer grain.
  3. Add arrowroot powder and whir for a few seconds.

    Angel Food Cake:

  4. Set oven to 375 degrees Fahrenheit.
  5. Stir together flour and confectioners' sugar. (Recipe says to sift together 3 times - I didn't and cake came out just fine.)
  6. Beat egg whites with cream of tartar, salt, vanilla, and almond extract till stiff enough to hold up in soft peaks, but still moist and glossy.
  7. Beat in the granulated sugar, 2 tablespoons at a time; continue to beat until the meringue holds stiff peaks.
  8. Sprinkle about 1/4 of flour mixture over whites (recipe says to sift - I didn't); fold in lightly with a down-up-and-over motion, turning the bowl.
  9. Fold in the remaining flour by fourths.
  10. Bake in an ungreased 10-inch tube pan in a moderate oven, 375 degrees, about 30 minutes or till done.
  11. Invert pan and cool cake thoroughly.


  12. Note: I used about 1 tsp. non-alcoholic almond flavoring instead of extract because I prefer the flavor.