The Pioneer Woman Tasty Kitchen
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Pumpkin Spice Angel Food Cake

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Prep:

Cook:

Level: Easy

System:

8

Description

Light, airy, moist Angel Food Cake.

Ingredients

  • 1-½ cup Egg Whites (For 1 1/2 Cups You'll Need Approximately 12 Eggs)
  • 1-¼ cup Powdered Sugar
  • 1 cup All-purpose Flour
  • ¾ cups Pumpkin Puree
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • 1-½ teaspoon Cream Of Tartar
  • ¼ teaspoons Salt
  • 1-½ teaspoon Vanilla Extract
  • 1 cup Sugar

Preparation

Preheat oven to 350 degrees F.

In a measuring cup, measure out 1.5 cups of egg whites. Let stand for 30 minutes.

In another bowl, combine your powdered sugar and flour. Sift this mixture 3 times and then set aside.

In a small bowl combine the pumpkin puree, cinnamon and nutmeg. Stir to combine and then set aside.

After the egg whites have set for 30 minutes, put them into your mixing bowl. Add the cream of tartar, salt and vanilla extract to the egg whites and beat on high. Slowly add the sugar to the egg whites. Beat until the sugar dissolves and stiff peaks form.

By hand, carefully fold in the sifted flour and powdered sugar mixture 1/4 cup at a time. Continue until all of the flour/sugar is incorporated.

Next, add the pumpkin and spice mixture to the batter. Gently fold in until fully incorporated.

Gently spoon into an ungreased 10 inch tube pan and evenly spread the batter around. Take a knife and cut through the batter a few times to remove air bubbles.

Place the cake in the oven and bake at 350F for 40-45 minutes. The cake is done when you can press it lightly and it springs right back.

Once out of the oven, immediately invert the pan over a bottle until cooled. Then remove it from the pan and serve!

One Comment

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Avatar of Jen @ Peanut Butter and Peppers

Jen @ Peanut Butter and Peppers on 10.31.2011

I love this recipe! I am going to make it! Thanks!!

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