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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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In my search for the a lighter dessert for Thanksgiving, this came up. I'm a neophyte on angel food and thinking this would be lovely. I can whip up meringues and souffles, angel cakes should follow, right? Ingredients:
1-1/2 cups flour |
2-1/2 cups sugar, divided |
1 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
3/4 teaspoon salt |
1/2 teaspoon ginger |
12 egg whites |
1-1/2 teaspoons cream of tartar |
1 1/2 teaspoons vanilla extract |
1 cup solid-pack pumpkin |
powdered sugar |
directions |
preheat oven to 375 degrees f. 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 1 1/2 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. |
courtesy of iowa egg council |
Directions:
1. Preheat oven to 375 degrees F. In medium bowl, mix flour, 1 cup sugar, cinnamon, salt, and ginger; set aside.
2. 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 1 1/2 cups sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks.
3. 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.
4. 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.
5. Courtesy of Iowa Egg Council
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