Description
Indulge in the airy, cloud-like texture of a traditional angel food cake elevated with the cozy warmth of autumn spices and real pumpkin puree. This fat-free, sponge-based dessert is remarkably light and provides a sophisticated, seasonal twist on a classic favorite. Perfect for fall gatherings, its delicate crumb is achieved through carefully whipped egg whites and gentle folding, resulting in a show-stopping, spongy delight that is as beautiful as it is delicious.
Ingredients
12 large egg whites, at room temperature
1.5 teaspoons cream of tartar
1.5 cups granulated sugar, divided
1 cup cake flour, sifted twice
0.5 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and prepare an ungreased tube pan.
Whisk egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add 1 cup of sugar while mixing until a stiff, glossy meringue is formed.
Whisk the remaining sugar, flour, and pumpkin pie spice in a separate bowl.
Gently fold the dry mixture into the meringue using a silicone spatula.
Fold in the pumpkin puree and vanilla extract until just incorporated.
Pour batter into the prepared pan and smooth the top.
Bake for 40 minutes or until the top springs back when touched.
Cool the cake upside down in the pan before removing to maintain its structure.
Notes
Ensure the egg whites are at room temperature for maximum volume. Use an ungreased tube pan so the batter can climb the sides for height. Cooling the cake upside down prevents the delicate structure from collapsing.
- Prep Time: 20
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 28g
- Sodium: 85mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 0mg