It’s getting chilly here in Chicago. Surprisingly the leaves haven’t began changing to some yellow-orange hue, but I expect them to soon enough.

Fortunately, I haven’t been forced to turn the heat about quite yet but have certainly been tempted. Specifically since my entire apartment is made up of hardwood floors that turn ice cold through the evenings. The only solution? Cranking up the oven to 350 levels F and filling the apartment using the aroma of all things lovely and spice (and everything nice?).

I’ve kind of been wanting to bake this Pumpkin Angel Meals Cake for quite sometime, but was nervous concerning how it would turn out. We liked angel food wedding cake a lot as a youngster because it was among my Mom’s favorite desserts. Just a little whipped cream with refreshing berries was an ideal treat on a warm summer night time.

But how does one change a summer wedding cake into a fall dessert? Add pumpkin, cinnamon and nutmeg. Duh.

There are a few things which are extremely important within this recipe.

You must have cream of tartar, which helps the egg whites stabilize and form into a nice merguine. Unless you have it, it is possible to sub about 1 tablespoon of clean lemon juice. But significantly, I prefer if you are using the cream of tartar.

Don’t try to sub anything for the sugars within this recipe. They’re there for a reason! If you want, you can reduce the organic sugars total 1/2 cup.

Okay, those are all my tips and tricks. We’ve been appreciate it with just a little refreshing whipped cream, but you can also enjoy it by itself with powdered sugars. xo!

Gluten Free of charge Pumpkin Angel Meals Cake

Calories from fat: 135

Body fat: 0.3g

Sugars: 27.9g

Sugar: 18.1g

Fiber: 1.5g

Proteins: 5.5g

Prep period:

20 mins

Cook time:

50 mins

Total period:


2/3 cup powdered sugar

1 teaspoon vanilla

1 cup pumpkin puree

Sift together powdered sugars, flour, salt, cinnamon, ginger, nutmeg and cloves about three to four 4 times. do pigs like feet not skip this task.

Inside a stand mixer with the whisk attachment beat: egg whites, cream of tartar and vanilla on medium-high speed. Slowly add the organic sugar. After about 5 minutes, soft peaks will form. Next change mixer on broadband and beat until peaks are stiff and glossy. Transfer to a big wide bowl.

Add flour mixture and pumpkin in about 4 different batches, folding in gently having a rubber spatula. Avoid being intense here, or you could potentially deflate the meringue! Make certain all of the flour is certainly evenly distributed. It’s okay if there are a few pockets of pumpkin.

Devote a 10’ ungreased pipe pan with underneath lined with parchment paper. Even best with a spatula & bake for 50 a few minutes on the middle rack. Cake is going to be golden brown once cooked completely and should spring when touched.

Invert cake pan on a bottle to great at least one hour. Using a very long knife, trim around sides & center post of wedding cake to loosen wedding cake from pan. After that turn ugly & remove wedding cake. Let finish chilling on the rack in the open air. Acts 12.

Recipe inspired from Pamela’s Angel Food Cake.

Best served with true whipped cream, powdered sugar or coconut whipped cream (DF).