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Spelt Angel Cake

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

• 
  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.