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1 1/2 cups flour
2 1/2 cups sugar, divided
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ginger
12 egg whites
1 1/2 teaspoons cream of tarter
1 1/2 teaspoons vanilla extract
1 cup solid-pack pumpkin
powdered sugar
Preheat oven to 375ºF. In medium bowl, mix flour, 1 cup sugar,
cinnamon, salt, and ginger; set aside.
In large bowl, with mixer at high speed, beat egg whites and cream
of tarter until soft peaks form; beat in vanilla. Beating at high
speed, sprinkle in 1½ cups sugar, 2 tablespoons at a time,
beating until sugar dissolves and whites stand in stiff peaks.
Fold 1 cup beaten egg white into mixture into pumpkin. With rubber
spatula, fold flour mixture into beaten egg whites in large bowl
just until flour disappears. Then, gently fold in pumpkin mixture.
Do not over mix.
Pour batter into lightly greased 10-inch tube pan. Bake 45 minutes,
or until cake springs back when lightly touched. Turn upside down,
let cool and turn out onto a platter. Sprinkle with powdered sugar.
Serves 12.
Nutritional analysis per serving: calories 240, protein 5 g,
carbohydrates 56 g, fat 0 g, cholesterol 0 mg, sodium 200 mg.
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