Pumpkin Angel Cake
From notyourmomma 16 years ago
- 45 minutes to make
- Serves 12
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 shopping list
- 2-1/2 cups sugar, divided shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/4 teaspoon nutmeg shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon ginger shopping list
- 12 egg whites shopping list
- 1-1/2 teaspoons cream of tartar shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1 cup solid-pack pumpkin shopping list
- powdered sugar shopping list
- Directions shopping list
- Preheat oven to 375 degrees F. In medium bowl, mix flour, 1 cup sugar, cinnamon, salt, and ginger; set aside. shopping list
- 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. shopping list
- 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. shopping list
- 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. shopping list
- Courtesy of Iowa egg Council shopping list
How to make it
- 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.
- Courtesy of Iowa Egg Council
People Who Like This Dish 9
- kimdaigle Nowhere, Us
- maiko Melbourne, AU
- mayara Bloomington
- emehr2 Batavia, IL
- nikachu Ashburn, VA
- riverznnd Nashua, NH
- cherihannah Shickshinny, PA
- notyourmomma South St. Petersburg, FL
- Show up here?Review or Bookmark it! ✔
cherihannahThe Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "