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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/12 of recipe
165
Calories
5g
Protein
36g
Carbs
0g
Fat
1g
Fiber
26g
Sugar
106mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
egg whites
12 large · about 1 1/2 cups
cream of tartar
1 teaspoon
sugar
1 1/2 cups
vanilla extract
1 teaspoon
salt
1/4 teaspoon
flour, sifted
1 cup
flour
1 tablespoon
pumpkin pie spice
1 teaspoon
canned pumpkin
3/4 cup
cold water
1 cup
Instructions
- 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.
Source: USDA MyPlate Kitchen · Ohio State University Cooperative Extension
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