Pumpkin Angel Food Cake

Wonderful for holidays or any time that you want the light airy texture of angel food cake and the earthy spicy flavor of pumpkin.

Makes

12 Servings

Ingredients

• 12 large egg whites (about 1 1/2 cups)
• 1 teaspoon cream of tartar
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup flour, sifted
• 1 tablespoon flour
• 1 teaspoon pumpkin pie spice
• 3/4 cup canned pumpkin
• 1 cup cold water

Directions

1. Wash hands with soap and water.
2. Preheat oven to 350 °F.
3. In a large mixing bowl, beat the egg whites until they are foamy.
4. Add the cream of tartar and beat until stiff, but not dry. Gradually beat in the sugar
5. Add the vanilla and salt and then gently fold in the sifted flour (1 cup).
6. Add the remaining ingredients (1 Tablespoon of flour - water) and beat with an electric mixer on low speed for 30 seconds. Then, beat on medium speed for 1 minute.
7. Pour into an ungreased 10-inch angel food cake pan.
8. Bake 37 to 47 minutes or until golden brown and cracks are dry.
9. Remove from oven and immediately turn pan upside down until cooled.

Notes

Angel food cake pan can be turned upside down onto a glass bottle. Suggest serving with whipped topping. Learn more about: Pumpkins