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Ingredients
- 1 c. flour
- 1 1/4 cups granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs, separated, plus 5 egg whites, at room temperature
- 1 cup canned pure pumpkin puree
- Confectioner's sugar, for dusting
Details
Servings 12
Preparation time 30mins
Cooking time 85mins
Preparation
Step 1
1. Preheat over 325. In large bowl, whisk together the flour, 3/4 sugar, pumpkin pie spice, baking powder, and salt. In medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.
2. Using a mixer with whisk attachment, whip the 9 egg whites at medium speed until foamy, about 2 minutes. With machine on, gradually whisk in remaining 1/2 cup sugar; increase the speed to high and beat until stiff but moist. 1-2 minutes.
3. Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with removable bottom and bake until springy to the touch and a cake tested inserted comes out clean.-55 minutes.
4. Let cool in cake pan for 5 minutes, then invert the pan onto a narrow-necked bottle and let hang upside down until completely cool, 1 1/2 hours. Place the cake right side up and remove the pan. To serve, dust the cake with the sugar.
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