
President’s Day holiday, Mardi Gras, the beginning of Ramadan, and the Chinese New Year all will be happening this coming week.
My brother’s birthday was last week, and he wrote to me that his wife was making him an angel food cake. When we were growing up together our mom would often make him one with strawberries and whipped cream for his birthday. I cannot remember the last time I made one.
This conversation got me to thinking about making an angel food cake for my family. I have one of the special inverted cake pans that is very old, so I decided to search for a new one. This took me outside my normal day to day radius, and I had fun exploring the Galleria. I found a nice new angel food cake pan.
I have been researching recipes because this cake needs to be dressed up for more flavor. I did not want to make the standard strawberries and whipped cream version. I found a recipe that uses pumpkin puree and pumpkin pie spice. I happen to have a can of pumpkin leftover from the Christmas holidays. This recipe does use whipped cream with added crystallized ginger for the middle and top of the cake. I had previously read that “gourds, particularly bottle gourds or hulu are significant in Chinese New Year for symbolizing prosperity, health, and protection.” Since pumpkin is in the gourd family, the pumpkin angel food cake will be the recipe I use. If I can successfully make one and get a good picture, I will post it later. I will need to wait a day for the crystallized ginger to arrive.
I hope your week ahead is productive and festive in one way or another.


I made the cake. There were a few small problems I worked around. It tastes great! I am not a professional baker. This was the first time I made a whipped cream frosting. It was made with a pint of heavy whipping cream and 1/4 cup powdered sugar. It made more that I expected. I had not originally intended to ice the whole cake. It will need to be refrigerated. You cannot see it, but between the two layers is a crystallized ginger paste. I made the mistake of putting some in a food processer and it made a sticky paste of it. Fortunately I did not put all of it in the processor, so I had some to chop into smaller pieces for the top. I think this will be my early birthday cake.











