Pumpkin Angel Cake
Serving Size: 12
Nutritional Information: Nutritional analysis per serving: calories 240, protein 5 g, carbohydrates 56 g, fat 0 g, cholesterol 0 mg, sodium 200 mg.
|1 1/2 cups||flour|
|1 cups||solid-pack pumpkin|
|1 1/2 teaspoons||vanilla extract|
|1 1/2 teaspoons||cream of tarter|
|1 teaspoons||ground cinnamon|
|2 1/2 cups||sugar, divided|
|to taste||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.