LouLou's Birthday Cake
This was adapted from The Joy of Cooking's 1-2-3-4 Yellow Cake recipe to use spelt flour and a little spice. It won't be as high-rising as if you were to use wheat flour, but hey! it's cake! Keep in mind that spelt also has gluten; this is not a gluten-free cake.
|2 2⁄3||c||white (or light) spelt flour|
|2 1⁄4||t||baking powder|
|1⁄2||lb||unsalted butter (2 sticks)|
|1 3⁄4||c||sugar, divided into 1 1/2 cups and 1/4 cup|
|4||large eggs, separated|
|1⁄4||t||cream of tartar|
|1⁄4||t||finely ground pepper|
|1||organic orange, zested|
We frosted the cake with whipped cream, but many different frostings would go well with this.
Preheat the oven to 350°F. Grease and flour three cake pans or one sheet cake pan (what I used), or line with parchment paper (what I did--worked great).
Sift together the flour, spices, salt and baking powder, twice. In your working bowl--the one that goes on your mixer--cream together the butter, 1 1/2 cups of the sugar, molasses and orange zest on high speed for 3 to 5 minutes. Beat in the egg yolks one at a time, reserving the whites.
Add the vanilla to the milk. Add the sifted dry ingredients to the butter mixture in 3 parts, alternating with the milk mixture in two parts, beating at low speed until combined with each addition. Stop to scrape the sides of the bowl with a rubber spatula now and again.
In another bowl, beat the reserved egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating on high speed until the peaks are stiff but not dry. Using a rubber spatula, gently fold a quarter of the egg whites into the batter. Once combined, add the rest. Fold JUST until combined.
Bake until a toothpick or cake probe comes out clean. "Joy" says 25 to 35 minutes with the cake pans, but I came out closer to 45 minutes in the sheet pan. Let cool in the pan(s) for 10 minutes, then turn out onto a rack to cool completely before frosting.