Spiced Angel Food Cake with Pumpkin Whipped Cream!

Guys, I have been craving Angel Food Cake for about 6 months now. No joke. It's so good. Pillowy soft, light as air, sweet, and delicious! Especially those golden brown edges. Yum!

So why on earth has it taken me 6 months to get around to it? Well, first of all, if you haven't picked up on it by now, I can't eat gluten, so I can't just go buy one at the store. But also? I've never made it before, and sometimes I get a little intimidated by new recipes. Especially when they require a pan that I don't have at my disposal.

Well, last week, I finally broke down, bought a tube pan, picked up a WHOLE CARTON OF EGGS, and decided to make it happen. Being fall, though, I definitely wanted to bring some autumn flavors to the mix so I decided to make this a lightly spiced angel food cake and serve it with pumpkin whipped cream. Yum!!!

Here's how to make it:

Spiced Angel Food Cake with Pumpkin Whipped Cream
Cake recipe adapted from Artisanal Gluten-Free Cooking

Ingredients:

For the Spiced Angel Food Cake:
- 1 1/2 cups egg whites at room temperature (10-12 eggs)
- 2 tsp vanilla extract
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 1/2 cups sifted powdered sugar (sift it and then measure it!)
- 1 cup sifted flour (sift it and then measure it!). I used Trader Joe's all purpose gluten free mix.
- 1 1/2 tsp xanthan gum (if you are using gluten free flour.)
- 1 tsp pumpkin pie spice

For the Pumpkin Whipped Cream:
- 1 cup heavy cream
- 4 tbs granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 2/3 cup pumpkin puree

1. Preheat the oven to 350°F.
2. Combine the egg whites, vanilla, cream of tartar, and salt in a very large mixing bowl and beat with an electric mixer until soft peaks form.

3. Gradually add the granulated sugar and continue beating until hard peaks form.

4. Sift the powdered sugar, flour, xanthan gum, and pumpkin spice together into a large mixing bowl.

5. Carefully fold the flour mixture into the egg white mixture just until all the flour is mixed in. 

I found it helpful to start with about a third of the flour so I didn't totally sink it into the egg whites right off the bat.

6. Pour the batter into a 10" angel food cake (tube) pan and bake for 40-45 minutes, or until browned and dry in the cracks that form on top.

7. Once that's happened, remove the cake from the oven, immediately invert it, and allow it to cool thoroughly upside down.

8. After cooling, use a long thing knife or a wooden skewer to loosen the edges and pop the cake out of the pan!

9. While the cake is cooling, beat the heavy cream in a large mixing bowl until it starts to resemble whipped cream!

10. Add the vanilla, sugar, and pumpkin spice, and continue to beat until it's nice and thick. Just don't over beat it or you will end of with butter. True story.

11. After your whipped cream is ready, add the pumpkin puree to it and fold it in until well combined. Look how pretty! It's so good. You will definitely want to eat this stuff by the spoonful!

When you are ready to serve this dreamy dish, I highly suggest cutting your Spiced Angel Food Cake with a serrated knife so you can preserve the light fluffy texture. If you cut it with a standard knife, you'll find that the cake gets kind of smashed down.

I also recommend serving the whipped cream on the side so folks can add as much or as little as they want. I've been walking around the house the last few days with a piece of Spiced Angel Food Cake in my hand that has some of the Pumpkin Whipped cream spread right on top. SO GOOD.

If you want to get fancy though/actually serve this to other people and not just walk around the house eating it out of your hand, you can plate it up with a big dollop of the whipped cream on the side!

So, let's take one last look here. We've got light as air, fluffy Spiced Angel Food Cake with deliciously carmelized edges, and just a hint of lovely fall spices. Beside it, a heavenly whipped cream that pretty much tastes like pumpkin pie and is also just as fluffy as can be.

All in all, I'm going to say that this dessert was a success! And if you've never made angel food cake before, give it a try! This was my first effort and it came out amazing! I loved giving it a fun twist for the fall and imagine I'll soon be coming up with an angel food cake recipe for every season.

Til next time!

-Becca

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