Fall is here. Here is a good fall recipe.
1Â 1/4 cup powdered sugar
Â½ cup potato starch
Â¼ cup tapioca flour
Â¼ cup millet flour
1 teaspoon xanthan gum
Â¼ teaspoon salt
12 large egg whites (1Â½ cup) without any yolk in them. Otherwise it won’t work!
1Â½ teaspoon cream of tartar
1 cup granulated sugar
1 1/2 tsp Lebkucken spiceÂ or favorite recipe for the spices in pumpkin pie.
3/4 cup pumpkin puree
Preheat oven to 350Â°
In a medium bowl, whisk together the powdered sugar, potato starch, tapioca starch, millet flour, xanthan gum, and salt. This is the “flour” mixture.
In another bowl, mix pie spice with granulated sugar. Taste a little before setting aside.
In a large mixing bowl, start beating the egg whites. Â Add cream of tartar and continue beating untilÂ foamy.
Slowly add the spicedÂ sugar, a few tablespoons at a time,Â beating only until stiff peaks form.
Spoon at least a half cup of beatenÂ egg mixture into pumpkin and fold carefully. Save for a little bit.
Carefully fold flour mixture into eggs about one fourth at a time, foldingÂ in until all the flour mixture is moistened. Don’t mix or be rough or the beaten eggs will fall.
Now fold in pumpkin mixture carefully.
Spoon the mixture into an ungreased angel food cake panÂ andÂ make the top look pretty. Remove air bubblesÂ by carefully cutting through batter with a knife.
Bake for 35 minutes, then checkÂ if it isÂ done.Â It is done when the top looks dry and springs back when touched and when a toothpick comes out clean when poked Â in theÂ middle.
Turn the cake upside down and cool a few hours in the pan.
When completely cool, use a knife to separate cake from pan and carefully remove it.
ServeÂ with whip cream or some frosting if you want.
Recipe adapted from gluten free homemaker.