Reprinted from The Blood Type Diet Website (www.dadamo.com)
Spelt Angel Cake
Description:
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.
Ingredients: 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:
- Put sugar in Cuisinart or blender.
- Whir for several minutes. Sugar will develop a finer grain.
- Add arrowroot powder and whir for a few seconds.
Angel Food Cake:
- Set oven to 375 degrees Fahrenheit.
- Stir together flour and confectioners' sugar. (Recipe says to sift together 3 times - I didn't and cake came out just fine.)
- 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.
- Beat in the granulated sugar, 2 tablespoons at a time; continue to beat until the meringue holds stiff peaks.
- 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.
- Fold in the remaining flour by fourths.
- Bake in an ungreased 10-inch tube pan in a moderate oven, 375 degrees, about 30 minutes or till done.
- Invert pan and cool cake thoroughly.
Comments:
- Note: I used about 1 tsp. non-alcoholic almond flavoring instead of extract because I prefer the flavor.
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