Spelt Sponge Cake
makes 1 fluffy sponge cake | active time: 15 minutes | full time: 45 minutes | easy
if you've ever thought spelt was too dense or "healthy-tasting" for a proper cake, this sponge is about to completely change your mind. we're taking our Golden Hour yellow mix—which is already packed with that nutty, ancient grain goodness—and turning it into something impossibly light and airy. it's honestly kind of magical how something this wholesome can be so cloud-like.
the secret is all in the technique. by whipping those egg whites with cream of tartar until they're practically standing at attention, then gently folding them into the batter, you're creating these tiny air pockets that make the spelt sing instead of sink. the result? a sponge that's tender, bouncy, and has this gorgeous golden color that looks like actual sunshine. it's comforting and sophisticated at the same time—proof that ancient grains don't have to mean heavy or dense.
ingredients:
- 1 package Ollin's "Golden Hour" yellow cake mix
- 4 egg whites (keep the yolks in a separate bowl)
- 2/3 cup milk
- 1/3 cup oil (EVOO preferred)
- 1/2 tsp cream of tartar
instructions:
- preheat oven to 350°F and grease your pan.
- separate those eggs and keep the yolks safe for another use.
- in a large bowl, whisk together the cake mix, milk, and oil until just combined—don't overthink it.
- in a separate clean bowl, whip egg whites with cream of tartar until they form stiff peaks (this is where the magic happens).
- gently fold the whipped whites into the cake batter in three additions—be patient here, this is what makes spelt light and dreamy.
- pour into your prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean.
- let cool completely before turning out—trust the process, it's worth the wait.
