1 1/4 C. cake flour (not self-rising)

1 tsp. ground cinnamon

3/4 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

2 C. confectioners’ sugar

12 to 14 large egg whites (1 2/3 C.)

1 1/2 tsp. cream of tartar

1 1/2 tsp. vanilla extract

1/2 16-ounce can (1 C.) solid-pack pumpkin (not pumpkin-pie mix)

 

Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 C. confectioners’ sugar; set aside. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in 1 C. confectioners’ sugar, 2 T. at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 C. beaten egg-white mixture to medium bowl; fold in pumpkin. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not over mix. Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan. Loosen cake from pan; place on cake plate. Sprinkle with confectioners’ sugar.

 

Yield: 16 servings

Calories: 100

Fat: 0g

Fiber: