Total Time
1hr
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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:)

Kittencal@recipezazz March 04, 2006

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