Pumpkin Angel Cake

Ingredients:

• 1 1/2 cups egg whites (about 10)
• 1 cup cake flour
• 1 1/4 cups sugar, divided
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup canned pumpkin
• Confectioners’ sugar

Directions:

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