Late Night Boutique: Wheat/Gluten Free Sponge Cake

This is the first time I baked with "spelt flour" a wheat/gluten free flour. I purchased the spelt berries and ground them into flour with my mill. My husband could not stop eating this cake. I guess he really liked it :)

In the oven it goes.

I couldn't believe how much it rose for being virtually gluten free.

Here is the recipe,

2 1/2 cups of spelt flour

1 cup cane sugar ( or any sugar you have)

1 Tablespoon baking powder

1 teaspoon cinnamon

3/4 teaspoon sea salt

6 eggs, separated ( save the egg whites in a bowl)

3/4 cup water

1/2 cup olive oil ( or butter)

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar for the egg whites

In a bowl, combine egg yolks, water, oil, and vanilla; mix well and set aside. In another bowl combine the flour, baking powder, sugar, cinnamon, and sea salt.

Add the egg yolk mixture to the flour mixture and beat until smooth.

In a different bowl, beat the egg whites until foamy. Add 1/4 teaspoon of cream of tartar; beat until soft peaks form. Fold into batter. Pour into a greased 10-in. tube pan ( or any other pan you have.) Bake at 350 for 55 minutes.

Remove from pan and cool on a wire rack.

Since it was Tommy's birthday (my oldest), LilyBeth and I thought we would make something special for him.

We cut up some strawberries and made some whipped cream.

I used 3 cups of fresh whipping cream

1 cup of cane sugar

1/2 teaspoon vanilla extract

Beat whipping cream until soft peaks form.Gradually beat in the sugar and vanilla extract until you have stiff peaks.

We cut up have the cake into small bite size cubes. In a glass bowl of any kind, layer the whipping cream, cake, and strawberries. Continue with a couple of layers and sprinkle with chocolate shavings , if you like.