Ingredients

The following ingredients have 12 Servings
  • 1 cup Pamela's Gluten Free Artisan Flour Blend
  • 2/3 cup powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 16 large egg whites
  • 1-1/2 teaspoon Cream of Tartar
  • 1 teaspoon vanilla
  • 2/3 cup organic sugar (granulated also works)
  • 1 cup pumpkin puree

Instruction

  • Preheat oven to 350°.
  • Sift together powdered sugar, flour, salt, cinnamon, ginger, nutmeg and cloves about 3 to 4 times. Do not skip this step.
  • In a stand mixer with the whisk attachment beat: egg whites, cream of tartar and vanilla on medium-high speed. Slowly add in the organic sugar. After about 5 minutes, soft peaks will form. Next turn mixer on high speed and beat until peaks are stiff and glossy. Transfer to a large wide bowl.
  • Add flour mixture and pumpkin in about 4 different batches, folding in gently with a rubber spatula. Don't be aggressive here, or you could potentially deflate the meringue! Make sure all the flour is evenly distributed. It's okay if there are a few pockets of pumpkin.
  • Put in a 10” ungreased tube pan with the bottom lined with parchment paper. Smooth top with a spatula & bake for 50 minutes on the middle rack. Cake will be golden brown once baked completely and should spring back when touched.
  • Invert cake pan on a bottle to cool at least one hour. Using a long knife, cut around sides & center post of cake to loosen cake from pan. Then turn upside down & remove cake. Let finish cooling on a rack in the open air. Serves 12.