Pumpkin Angel Cake



  • 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


  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.

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