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Spelt Angel Cake

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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.



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.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Cream of Tar... N N N N N N N N
Arrowroot N N N N N N N N
Spelt Flour/...1 ,2 ,3 ,4 N N N N N N N A
Vanilla N N N N N N N A
Sugar (Brown... N A N A N A N A
Egg White (c...5 N N B B N N N N
Sea Salt5 N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Almond Extra...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.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few 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 all the new features and food lists. Please be patient until the process has been completed.

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

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