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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is light enough to serve after a big meal. Adapted from Country Woman magazine. This was sent in by Judiann McNulty, from Newberg, Oregon. Ingredients:
12 large egg whites (about 1 1/2 cups) |
1 cup flour (cake flour is best) |
1 1/4 cups sugar, divided |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 1/2 teaspoons cream of tartar |
1 teaspoon vanilla |
1/2 teaspoon salt |
1/2 cup canned pumpkin |
confectioners' sugar |
Directions:
1. The egg whites need to stand about 30 minutes at room temperature before using.
2. Preheat oven to 350° and set oven rack to lowest position.
3. Meanwhile, sift the flour, 1 cup sugar, cinnamon and nutmeg together twice; set aside.
4. In a large mixing bowl, beat egg whites, cream of tartar, vanilla and salt on medium speed until soft peaks form. Gradually beat in the remaining sugar, about 1 tablespoon at a time, on HIGH speed until stiff glossy peaks form and the sugar is dissolved.
5. Gradually fold in flour mixture, about 1/2 cup at a time. Now fold in the pumpkin.
6. Gently spoon into an ungreased 10 tube pan. Cut through batter with a knife to remove air pockets.
7. Bake at 350°F for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
8. Run a knife around sides and center tube of pan. Remove to a serving plate. Sprinkle top of cake with confectioners sugar.
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