So, you can only imagine my joy of the thought that angel food could marry pumpkin in one perfect union.
If you haven't ever attempted an angel food cake from scratch you should really try it. It's fun and you feel super cool when it's all finished knowing that you did it all completely from scratch! So here's my super coolness. Hope you LOVE it! ;)
Created by jalene
- 1 & 1/2 cup egg whites (about 11-12 large egg whites)
- 1 & 1/4 cup powdered sugar
- 1/4 cup potato starch
- 1/4 cup sweet white rice flour (I grind my own from Calrose rice)
- 1/4 cup cornstarch
- 1/4 cup tapioca starch
- 1/4 tsp sea salt
- 1 tsppumpkin pie spice
- 1/2 cup pumpkin puree
- 1 & 1/2 tsp Cream of Tarter
- 2 tsp gluten free vanilla extract
- 1 cup sugar (I used evaporated cane juice sugar)
- (If needed: remove a rack from your oven so the angel food cake pan can sit exactly in the middle of the top and bottom burner.) Preheat oven to 350 degrees F.
- Prepare the egg whites and set aside in your mixer bowl (so they can come to room temperature).
- In a medium size bowl whisk together your powdered sugar, potato starch, rice flour, cornstarch, tapioca starch, salt and pumpkin pie spice.
- When eggs whites are ready, add the cream of tarter and vanilla and beat on high. Slowly add in the sugar. Beat until sugar is dissolved and stiff peaks form. (Stiff peaks are when you dip a spatula into the egg white mixture and when you pull it out, it keeps it's shape like a peak or mountain.)
- Turn mixer to the LOWEST setting and add your flour mixture about 1/4 cup at a time. Then add in the pumpkin puree, being careful not to over mix.
- Gently pour/spoon into an UNGREASED angel food cake pan distributing it evenly.
- Bake for about 45 minutes or until the cake is golden brown and springs back when touched lightly.
- Once baked, immediately turn the pan over a bottle and allow it to cool. (Omitting this step will make your cake smoosh down.)
This recipe works best with an angel food cake pan.
This is the exact pan I used but I'm sure that any angel food cake pan would do. I have not tried it in other pans or cupcakes yet so if you're daring enough to try it, be sure to share your success!