Was a really good cake- made it for our daughter's 4th B-Day. Had to make a couple of adjustments... My husband is allergic to wheat, but can tolerate spelt flour. Converting from cake flour to all-purpose flour to spelt flour was a little difficult, and the result was good. With a little more tweaking w/ the spelt, it would be great (that's why I rated 5 stars). I used 6 T. cornstarch + enough white spelt flour to make 3 c. total and a little (2 T.) less milk. Also used greased parchment to line the pans. The result was a little more dense than others had noted, next time will add more cornstarch, maybe 1/2 c. total, to cut down the amount of protein in the spelt. When I checked the cake at the earliest time, it looked really moist, so didn't test it. Five min. later I checked with a toothpick and was almost overdone. Next time will check early w/ toothpick. Also, I made 2 9" cake pans and 8 cupcakes. Extra treats for my husband- they went into the freezer after cooled. Oh- anyone who has baked w/ spelt knows the liquid to dry ratio always needs some adjustments, so I have to say I got these results in Washington State (but not that humid this time of year) and at sea level.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?