• About
  • Contact
  • Work with me
  • As Seen In

84th&3rd

Unprocessed allergy-friendly recipes

84thand3rd
  • Food
    • *THAT* Chocolate Cake
    • Recipes
    • Dining Out
  • Travel
  • Life
« Prawn Salad Sandwiches
Raw Choc-Chip Cookie Dough Truffles »

Spelt Angel Food Cake

January 23, 2016 By JJ 16 Comments

Spelt Angel Food Cake

Angel food cake is one of those desserts that instantly brings back memories of my childhood. Soft and fluffy, topped with berries, baked for no good reason at all (like one needs a reason to bake a cake, but you know what I mean), and cooled upside down for what seemed to be the longest.time.ever in little kid minutes.

Spelt Angel Food Cake

Multi-layered chocolate was the go-to that appeared at birthdays, but angel food was a cake my mother started baking when I was a baby to use up all the egg whites that collected in the freezer due to the raw egg yolks she used to put in my bottle. The consumption of egg yolks ceased around the time I started walking but the cake lived on.

Spelt Angel Food Cake

Wait, wait, wait. Raw eggs in what?!

It was the 70’s, it was advice from my grandmother, and I’m still alive so let’s move on, shall we?

But before we move on, hello, hello and (because it’s not quite yet February and I haven’t talked to you yet this year so it’s totally acceptable) Happy New Year!

After a crazy few weeks — months? wait, what day is it? never mind, it doesn’t really matter –of shooting and styling and reading little other than other people’s recipes, it seems my head is so full of pictures that there’s no room for words.

Spelt Angel Food Cake

Or at least a string of words anything longer than an Instagram post and perhaps a recipe headnote…there’s a distinct possibility this post began with that “hello, hello” until a recipe head note seemed to write itself to a length which demanded it be moved to the top and I discovered that after pounding out a tome about how I have no words I apparently had a few hiding away. But I digress.

Of course this apparent lack of words that means I have all sorts of pictures, and recipes, and pictures of said recipes, ready and waiting — yet I keep sitting on them in lieu of having little to write other than a list of ingredients.

Spelt Angel Food Cake

So I’m once again giving myself permission to just post recipes and pictures and stop fretting about the fact that I used to tell stories. 

And even if there’s nothing to say about said recipes other than this is good and you should make it and share it with the ones you love (or make it and keep it all for yourself, there’s no judgement here), that’s ok. And if you want more than that it may be best to come visit me over on Instagram or Facebook — apparently I’m pretty amusing there.

Oh, before I go, a few things I’ve seen lately that you may find interesting:

  • Maybe instead of writing stories in posts I should simply start making my recipes far more lyrical.
  • A guide of 8 guides on what to do / see / eat in NYC (sigh).
  • The way to get better at what you want to be doing is to simply keep doing it.
  • I’ve only spent a short few hours of a single day in Venice, this guide makes me want to return for a much, much longer visit.
  • So these may not be the food styling tips you’ll learn in my workshop (well except maybe the mashed potato one) but it does give some interesting insights into the world of commercial food photography…

Spelt Angel Food Cake

Spelt Angel Food Cake

Spelt Angel Food CakeSoft and fluffy, topped with berries or pretty much anything else you please, angel food is a perfect way to use up egg whites left behind from making lemon curd or custard or creme brulee or sponge cake. Of course it will also provide you with a perfect excuse to make those things simply to end up with egg whites for this cake. 

In the interest of adding a slightly heathy angle to it all I’ve swapped out the wheat flour for spelt, reduced the sugar slightly, and used an unrefined version for good measure. Let’s get baking.

Makes 1 cake

INGREDIENTS

  • 1 cup minus 1 Tbsp white spelt flour (100g)
  • 1 Tbsp cornflour/cornstarch (10g)
  • 1 ¼ cups unrefined golden caster sugar (250g), divided
  • 12 egg whites (1 ½ cups)
  • 1 ½ tsp cream of tartar
  • scant 1/2 tsp sea salt
  • 1 tsp lemon juice

METHOD

Preheat oven to 175°C (350°F). Into a medium bowl sift the spelt flour, corn flour and ½ c (100g) caster sugar.

Place egg whites, cream of tartar and salt into the largest bowl you own — seriously — and with an electric hand mixer beat on high to soft peaks.

Reduce speed to medium and add remaining ¾ c sugar (150g) a tablespoon or so at a time, beating until the egg whites turn into stiff glossy peaks. Beat in lemon juice.

Sift over flour mixture (yes, sift again) in four batches, gently folding each batch in before adding the next. Spoon batter into an un-greased, not nonstick, two piece tube pan and zig-zag a knife through the batter in a to break up large air pockets — do not tap the pan on the counter or you’ll knock the air out of your batter.

Bake 35 mins until golden. Remove from oven and immediately invert pan over a bottle. Cool completely while upside-down, at least an hour, then run a knife around the side and centre to remove cake from pan.

Serve on it’s own, topped with fruit, drizzled with chocolate sauce, slathered with lemon curd, or all of the above.

COOK’S NOTES & FAQS

  • It will take longer than you expect to reach both soft and stiff peaks due to the volume of whites.
  • Yes, the flour mixture has to be sifted — and I never sift anything. It should be sifted a couple of times but once to mix and once to add to whites is fine.
  • You can use arrowroot or tapioca flour in place of the corn starch, I’ve read that they can create a slightly wetter cake but arrowroot worked for me.
  • Yes you could use plain white flour and regular caster sugar. I haven’t tested whole spelt flour, let me know if you do.
  • I tried reducing the sugar further and it was ok but I’d keep ¾ c in the whites and sift ¼ c with the flour.

vegetarian // whole-grain // refined sugar-free // nut-free // soy-free

Spelt Angel Food Cake

Related Posts

Half-Spelt Sourdough Discard Pizza Dough

Half-Spelt Sourdough Discard Pizza Dough

Orange & Coconut Buns

Orange & Coconut Buns

5 Tips for Creating the Ultimate Entertaining Platter

5 Tips for Creating the Ultimate Entertaining Platter

Pumpkin Tahini Toast

Pumpkin Tahini Toast

Filed Under: All Posts, Food, RecipeBox Tagged With: Cake!, Dairy Free, Dessert, Eggs, Family, Refined Sugar Free, Spelt, Vegetarian

Comments

  1. Alison says

    January 24, 2016 at 10:07 am

    Beautiful images, and a very non-Australian alternative for leftover egg whites… I’m in! 😉

    Reply
    • JJ says

      January 29, 2016 at 9:41 am

      Thanks Alison – Pav and meringues are a bit too sweet for me but this is heaven!

      Reply
  2. Gemma says

    January 25, 2016 at 10:32 am

    Oh my! This angel food cake looks so perfect! 🙂

    Reply
    • JJ says

      January 29, 2016 at 9:42 am

      Thank you Gemma!

      Reply
  3. Nancy | Plus Ate Six says

    January 25, 2016 at 10:57 pm

    Love angel food cake but had no idea it took a dozen egg whites! More lemon curd all round then I guess 🙂

    Reply
    • JJ says

      January 29, 2016 at 9:42 am

      That’s one reason I never make it! But when I had a dozen egg whites sitting there this was the only answer 😉

      Reply
  4. Claudia | The Brick Kitchen says

    January 28, 2016 at 8:25 am

    I have to admit that I have never tried angel food cake – but this makes me really want to attempt one! The white fluffiness reminds me of the inside of a pavlova, so gorgeous. Love your plates as well 🙂

    Reply
    • JJ says

      January 29, 2016 at 9:44 am

      It’s like a less sweet more cakey version of pav (so maybe not pav at all haha). Thanks re the plates – one day I’ll make more to get them up in the shop! x

      Reply
  5. Sneh | Cook Republic says

    February 15, 2016 at 11:02 am

    Ok I am going to attempt this! Never made Angel cake before but this looks so fluffffyyyyyy! I hear you on the raw eggs. I was given a raw egg milkshake almost every morning and quite developed a taste for it. Although I don’t think I could stomach it now lol.

    Reply
    • JJ says

      February 24, 2016 at 1:32 am

      So fluffy! Haha glad to hear I wasn’t the only one – what doesn’t kill us, right? 😉

      Reply
  6. Jess @ Nourished by Nutrition says

    February 20, 2016 at 9:53 pm

    Angel food cake was my favorite growing up! Always topped with whipped cream and fresh berries. This recipe is a must try for me! The healthier take is right up my alley. I’ve personally never made angel food cake but you’ve definitely given me the incentive to do so! xo, Jess

    Reply
    • JJ says

      February 24, 2016 at 1:32 am

      Yay I hope you do! ~ JJ

      Reply
  7. Steve says

    August 13, 2016 at 3:46 am

    does this work well with whole spelt flour? Also, can I use honey in place of the sugar?

    Reply
    • JJ says

      August 22, 2016 at 11:12 pm

      Hi Steve, as mentioned in the COOK’S NOTES I haven’t tested whole spelt flour. No, honey cannot replace sugar, the extra liquid it contains causes the whites to not reach the correct consistency. ~JJ

      Reply
  8. Brenda hayes says

    September 8, 2016 at 12:15 pm

    I remember making all those cakes. Used to cool them upside down on the neck of a beer bottle. Don’t see many of those these days.

    Reply
  9. Andrea says

    October 2, 2021 at 1:12 am

    Looks wonderful! I have sprouted spelt on hand, do you think that would work?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Get social

84th-instagram 84th-heart 84th-facebook 84th-youtube
84th-twitter 84th-pinterest 84th-gplus 84th-star

Subscribe

New posts, straight to your inbox, simple as that.

Browse by…

Almost Recipe America-land Autumn BlogHop Boozer Bread Breakfast Brunch Cake! Chocolate Christmas Christmas Recipes Coconut Cookbook Cookies Dairy Free Deliciousness Dessert Dinner Family Fruit Gluten Free Had-to-share Holidays Ingredient Focus Inspiration Lunch Mad Science Nuts On-blogging Photo-A-Day Pie! Probably Paleo Refined Sugar Free Sauces Sides Snacks Stuff-n-Things Summer Sydney Thanksgiving / Christmas Treats Vegan Vegetarian Winter

@84thand3rd on Instagram

Apertivo debris. 🥃🧀🫒 • That’s it. Tha Apertivo debris. 🥃🧀🫒
•
That’s it. That’s the post.
Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
🍞🍓🥒🌱
Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
.
.
.
.
.
#f52grams #f52community #whatsforbreakfast #eatrealfood #stuffontoast #nationalstrawberryday #lifeandthyme #eeeeeats #beautifulfood #foodandwine
I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
🌀
So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
☀️
Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
🌀
Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
🌊
If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
🪩
What’s your order? 🍳 … When the middle litt What’s your order? 🍳
…
When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
🥚
Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
💥
Swipe to the end for reference on the size of the eggs and loaf.
🌀
Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
.
.
.
.
#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
•••
Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
•••
Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
.
.
.
#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
🍕
If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
🌹🌺🌸
.
.
Setup inspired by the amazing @hughstewart_ 
.
.
.
.
.
#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
—-
The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
—-
Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
——
• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
——
If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
——
There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
Load More Follow on Instagram

Visit JJ’s Portfolio

Jennifer Jenner Portfolio

Be nice, don’t steal

All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post on this site. Photos are available to purchase for other uses.

© All Rights Reserved

Want to use something? Contact me and ask.

instagram heart facebook twitter YouTube pinterest tumblr star gplus

Copyright © 2023 · 84th & 3rd