Pumpkin Angel Cake

Recipe by Sharon123

This is light enough to serve after a big meal. Adapted from Country Woman magazine. This was sent in by Judiann McNulty, from Newberg, Oregon.

Top Review by Kittencalrecipezazz

Wonderful light cake, for anyone that is a pumpkin lover, this is a must-make! I doubled the amount of cinnamon, nutmeag and vanilla. This cake will be enjoyed by my family this weekend, thanks Sharon!...Kitten:)

Ingredients Nutrition


  1. The egg whites need to stand about 30 minutes at room temperature before using.
  2. Preheat oven to 350° and set oven rack to lowest position.
  3. Meanwhile, sift the flour, 1 cup sugar, cinnamon and nutmeg together twice; set aside.
  4. In a large mixing bowl, beat egg whites, cream of tartar, vanilla and salt on medium speed until soft peaks form. Gradually beat in the remaining sugar, about 1 tablespoon at a time, on HIGH speed until stiff glossy peaks form and the sugar is dissolved.
  5. Gradually fold in flour mixture, about 1/2 cup at a time. Now fold in the pumpkin.
  6. Gently spoon into an ungreased 10" tube pan. Cut through batter with a knife to remove air pockets.
  7. Bake at 350°F for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  8. Run a knife around sides and center tube of pan. Remove to a serving plate. Sprinkle top of cake with confectioners sugar.

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