Step 1

Use a large sheet of parchment paper to line the sides and bottom of a 9 inch square pan. You want to use a single sheet so that you can lift the cake out of the pan after.

Step 2

Add pumpkin and applesauce to a large heat-proof mixing bowl. Whisk until evenly combined. Sprinkle gelatin across the surface. Whisk until gelatin is fully incorporated. The gelatin powder should make your puree thicker and chunkier.

Step 3

Using the double boiler method on the stove, heat the puree and dissolve the gelatin completely. As your mixture heats up, it should become noticeably thinner and soupier, like a pumpkin bisque consistency (see photo in post for reference). The mixture should feel warm to the touch, but not too hot to touch. Be sure to whisk any lumps of gelatin until fully dissolved. Then remove the bowl from the stove.

Step 4

Pour the batter into the bowl of a stand mixer. Let your batter cool to room temperature (about 15 minutes). You may need less time if your kitchen is very cool or cold. You only need to wait until the mixture not longer feels very warm but it should not be fully cooled. Using the wire whisk attachment, beat the batter on highest speed for about 15 minutes. Your mixture should look light and fluffy and change to a lighter shade of orange (more like an orange yellow). Stop your mixer. Scrape down the sides of the bowl with a spatula. It's important to stop your mixer for a few seconds before whipping again. Just make sure you don't stop too long (only about 30 seconds to 1 minute). Beat again on the highest speed for another 5 minutes or until the batter has increased even more in volume and looks very light and airy and resembles whipped cream. When you stop your mixer, your batter should be able to hold a soft peak (see photo in post for reference).

Step 5

Working quickly, pour the batter into your prepared pan. It is important to do this right away because the batter will begin to solidify soon after you stop beating (within a few minutes). Use a spatula to spread it evenly across the pan and smooth the surface. Place it into the fridge until set. To check if cake is set, press lightly on the surface. The cake should not be wet or liquid and it should feel springy and bounce back. It should only take about 15-30 minutes to fully set but I like to keep it in for at least 1 hour so that the cake completely chills as well.

Step 6

Keep the cake in the fridge until ready to serve. Before serving, you can decorate the cake with whipped cream frosting or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.