1
cup all purpose flour
1 1/4
cup granulated sugar
1
tbsp pumpkin pie spice
1
tsp baking powder
1/2
tsp salt
4
eggs, separated, room temperature
5
egg whites, room temperature (you will have a total of 9 egg whites)
1
cup canned pure pumpkin
Confectioner's sugar for dusting
1. Preheat oven to 325.In a large bowl, whisk together flour,3/4 cup sugar,pumpkin pie spice,baking powder and salt. In a medium bowl,whisk together egg yolks and pumpkin. Whisk pumpkin mixture into flour mixture until smooth 2.Using a electric mixer with the whisk attachment, whip the 9 egg whites at mnedium speed till foamy, about 2 minutes. With the machine on , gradually add the remaining 1/2 cup of sugar. Increase speed to high and beat till stiff but still moist 1-2 minutes 3.Add one-quarter of the egg white mixture to the pumpkin batter, folding with a spatula just until no steaks of white remain.Repeat with remaining egg white mixture. Pour the batter into a ungreased 10 inch tube pan with a removable bottom( I use one with little feet- makes it easier to cool) 4.Bake for 55 minutes- test with a cake tester or toothpick inserted in center comes out clean 5.Let cool for 5 minutes, then invert pan. If using a pan without feet, invert onto a narrow neck bottle- hang upside down until completely cool about 1 1/2 hours. Place cake right side up and remove from pan 6.To serve, dust with confectioners sugar
