Avocado Cake (Chiffon Avocado Cake)

Soak the gelatin in 1/4 cup cold water

Beat the eggs with 1/2 cup unsalted butter, softened, until thickened

Add the avocado, milk, salt, cinnamon, nutmeg, and ginger

Cook over medium heat, stirring constantly, until the mixture thickens

Remove from heat

Add the soaked gelatin and stir until dissolved

Chill in refrigerator until the mixture thickens but does not become firm

Beat 1/2 cup heavy cream in whipped cream; add to gelatin mixture

Beat egg whites until stiff peaks form; gradually add 1/2 cup unsalted butter, softened, and continue beating until stiff peak

Gently fold the avocado mixture into the egg yolk mixture

Place lightly on a baked cake crust

Chill in refrigerator for two hours or until firm

If desired, decorate with whipped cream