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.

Best Used By Blood Types: Type A (0 beneficials) Type AB (1 beneficials) Type B (0 beneficials) Type O (0 beneficials) Category: Dessert

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:


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

BTD Core Ingredients Analysis:

Name	Notes	A Sec	A Non	ABSec	ABNon	B Sec	B Non	O Sec	O Non
Cream of Tartar		N	N	N	N	N	N	N	N
Arrowroot		N	N	N	N	N	N	N	N
Spelt Flour/Products	1 ,2 ,3 ,4	N	N	N	N	N	N	N	A
Vanilla		N	N	N	N	N	N	N	A
Sugar (Brown/White)		N	A	N	A	N	A	N	A
Egg White (chicken)	5	N	N	B	B	N	N	N	N
Sea Salt	5	N	N	N	N	N	N	N	N

BTD Variations and Substitutions Analysis:

Sweetener Product(s)

Name	Notes	A Sec	A Non	ABSec	ABNon	B Sec	B Non	O Sec	O Non
Almond Extract	5 ,6	N	N	A	A	A	A	N	N

[1] This recipe uses ingredients that contain gluten.
[2] This recipe uses ingredients with a high glycemic index.
[3] This recipe uses ingredients rich in lignans.
[4] This recipe uses ingredients which are high in phytates.
[5] This recipe uses ingredients which may help limit bacterial overgrowth.
[6] This recipe uses ingredients which are known to be common allergens.

This recipe is gluten free.

This recipe uses ecologically friendly ingredients.

If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

Please Note:
When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

Revision History:

• Revised Oct 03, 2007 at 12:39 AM By: Drea