Pumpkin Angel Food Cake
Makes:
12 Servings
Wonderful for holidays or any time that you want the light airy texture of angel food cake and the earthy spicy flavor of pumpkin.
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
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a large mixing bowl, beat the egg whites until they are foamy.
- Add the cream of tartar and beat until stiff, but not dry. Gradually beat in the sugar
- Add the vanilla and salt and then gently fold in the sifted flour (1 cup).
- 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.
- Pour into an ungreased 10-inch angel food cake pan.
- Bake 37 to 47 minutes or until golden brown and cracks are dry.
- 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:
Ohio State University Cooperative Extension
