Pumpkin Angel Food Cake with Cream Cheese Glaze
Photo by Matt Dutile
MAKES
One 10 inch / 25 cm cake
TAKES
Prep time: 20 minutes
Cook time: 40 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
This one’s for my fall lovers (myself included)! Pumpkin puree is added to a classic angel food cake. While this does make for a slightly denser cake overall, it still boasts everything I love about angel food - a lovely sweetness and an incredibly light, moist interior. Topped with a cream cheese glaze + a little extra cinnamon, this cake is gorgeous, and ready for tea time during the coziest months of the year. 🍂
INGREDIENTS
Cake
420 g / 12 large egg whites
8 g / 1 ¼ teaspoons cream of tartar
248 g / 1 ¼ cups cake flour
4 g / 1 ½ teaspoons ground cinnamon
2 g / ¾ teaspoon ground ginger
1 g / ½ teaspoon ground cloves'
2 g / ¼ teaspoon fine sea salt
283 g / 1 ¼ cups pumpkin puree
Cream Cheese Glaze
113 g / 4 ounces cream cheese, at room temperature
56 g / ½ cup confectioners’ sugar
43 g / 3 tablespoons heavy cream or whole milk
5 g / 1 teaspoon pure vanilla extract
pumpkin pie spice, as needed
More Cake Tips + Tricks:
METHOD
1. Preheat the oven to 350°F / 175°C. Place an ungreased angel food cake pan on a baking sheet.
2. Make the Cake: In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar until they become white and frothy, about 2 minutes. Add the sugar in a slow, steady stream and continue to whip to stiff peaks. The meringue should be smooth and glossy. Add the vanilla.
3. In a medium bowl, sift together the cake flour, cinnamon, ginger, cloves and salt. Gradually sprinkle a small portion of the flour mixture over the meringue and, using a silicone spatula, fold in gently to incorporate, repeating until all the flour mixture is incorporated. Do not overmix.
4. Place the pumpkin puree in a large bowl. Add about a quarter of the batter to the pumpkin puree and mix to combine. This will lighten the puree and make it easier to incorporate into the rest of the batter without deflating it much. Add the remaining batter to the pumpkin mixture in 2 or 3 additions, folding just until incorporated.
5. Gently spoon the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until the top is golden brown and the structure is set (it will spring back lightly when touched), 35 to 40 minutes.
6. Invert the cake pan onto a cooling rack and cool completely in the pan. When the cake has cooled, turn the pan upright and run a sharp knife gently around the edge of the cake to loosen it. Invert the cake pan onto the cooling rack to release the cake.
7. Make the Glaze: In a medium bowl, mix the cream cheese with a whisk until it’s light and fluffy. Add the confectioners’ sugar, cream and vanilla; mix to combine. The glaze should be thick but drizzle-able. If it’s too thick, add more cream or milk 1 teaspoon at a time until it reaches the desired consistency. Drizzle the glaze over the cake and garnish with pumpkin pie spice, if desired.
NOTES
This cake is also delicious un-glazed - I also like to serve it with lightly sweetened cinnamon whipped cream instead.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
