For the Gingersnap Sponge Cake
1 cup Wholesome Organic Dark Brown Sugar, divided
5 large cage-free, organic eggs, separated, at room temperature
1/2 tsp fine sea salt
1/4 cup Wholesome Organic Molasses
3 tbsp organic milk (low-fat is okay)
1 tsp pure Fair Trade vanilla extract
1 cup all-purpose flour
1 1/2 tsp baking powder
2 tsp ground ginger
2 tsp ground cinnamon
For the Vanilla Whipped Cream
2 cups chilled heavy whipping cream
2 tbsp Wholesome Organic Powdered Sugar
1 tsp pure vanilla extract
For the Pumpkin Cream
1 15-oz can pure pumpkin puree (not pumpkin pie filling!)
8 oz full-fat cream cheese, at room temperature
1/2 cup Wholesome Organic Dark Brown Sugar
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
Position a rack in the center of the oven and preheat it to 350°F. Spray a 9-by-13-inch metal baking pan with nonstick cooking spray, and line with parchment paper.
In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on high speed until soft peaks form, about three minutes. Stop the mixer, and gently sprinkle 1/4 cup of the organic brown sugar over the egg whites. Continue to beat on high speed until stiff and glossy, about 1 minute more. Transfer the organic brown sugar meringue to a large clean bowl.
To the mixer still fitted with the whisk attachment (no need to clean them!), beat together the egg yolks with 3/4 cup organic brown sugar and salt on high speed until thick, lightened in color and doubled in volume, about 3 minutes (you’ll need to stop the mixer and scrape the bowl once or twice to help the organic sugar dissolve).
In a small bowl, whisk together the molasses, milk, and vanilla extract. Reduce the mixer speed to low and stir in the molasses mixture. Into a medium bowl, sift together the flour, baking powder, ginger, and cinnamon. Gradually stir the flour mixture into the batter on low speed. When just a few streaks of flour remain, stir the batter gently by hand until-well blended.
Fold one-third of the egg whites into the yolk mixture, to lighten the batter. Gently fold in the remaining whites. Pour the batter into the prepared pan and smooth the top. Bake until the cake is a deep golden brown and a cake tester comes out clean, about 35 minutes. Let cool completely in the pan set on a wire rack.
Clean the bowl and whisk attachment. Attach both back on the mixer. Reserve 1 tablespoon of the heavy cream, and pour the remainder into the mixer bowl. Add the organic powdered sugar and vanilla to the cream. Whip on high speed to soft peaks. Transfer to a separate bowl.
Remove the whisk attachment from the mixer and put on the paddle attachment (again, no need to clean the bowl). On high speed, beat together the cream cheese, organic brown sugar, cinnamon, nutmeg, and ginger until very smooth. Reduce the mixer speed to low and add the pumpkin, mixing to blend well. Stir in the reserved 1 tablespoon of cream to loosen the mixture ever so slightly.
To assemble the trifle, being by cutting the cake into 1-inch cubes. Layer the trifle into a large, 3 or 4-quart trifle dish, or up to 12 individual dessert glasses. If using one large dish, start by layering in about a third of the cake cubes, followed by the pumpkin cream, and then a layer of the whipped cream. Repeat the layers twice more, ending with whipped cream. Finish with a dusting of cinnamon. Allow to chill in the refrigerator for at least four hours, although overnight is even better.
Yield: Serves 10-12
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