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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Light and airy. Travels well to grandma's house for Thanksgiving. Pumpkin cake at it's best. Serve with a dollop of whipping cream or -Rita's- Almond Cream Cheese Glaze. Ingredients:
2 cups cake flour, sifted |
1 1/2 cups sugar |
1 tablespoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 cup canola oil |
8 large eggs, separated |
1/2 cup water |
3/4 cup pumpkin puree |
1/2 teaspoon cream of tartar |
Directions:
1. Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
2. Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
3. Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
4. Pour egg-white batter over the yolk batter and gently fold to blend.
5. Pour mixture into a non-greased 10-inch tube pan.
6. Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.
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