Serves 12
165 cal · 62 min
Pumpkin Angel Food Cake
Recipe GLPR5369085c4e163d
A light and airy angel food cake infused with warm pumpkin spice flavors. This classic dessert features beaten egg whites folded with flour and pumpkin puree, baked until golden and tender. Perfect for fall gatherings or any time you crave a moist, fluffy cake with subtle autumn spice notes.
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Ingredients
12 large egg whites (about 1 1/2 cups)
1 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
3/4 cup canned pumpkin puree
1 cup cold water
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 350°F. Pour the egg whites into a large mixing bowl and beat with an electric mixer on high speed until foamy, about 1-2 minutes.
Add the cream of tartar to the foamy egg whites and continue beating on high speed until stiff, glossy peaks form but the mixture is not dry, about 3-4 minutes.
Gradually add the sugar while continuing to beat on high speed, adding about 2-3 tablespoons at a time, until all sugar is incorporated and the mixture is thick and glossy, about 2-3 minutes. Add the vanilla extract and salt, then gently fold in the sifted 1 cup of flour using a rubber spatula with slow, deliberate strokes to avoid deflating the meringue.
In a small bowl, combine the 1 tablespoon flour and pumpkin pie spice. Add the pumpkin puree and cold water to the spiced flour mixture and stir until smooth.
Gently fold the pumpkin mixture into the egg white mixture using a rubber spatula with slow, careful strokes to maintain airiness.
Pour the batter into an ungreased 10-inch angel food cake pan. Do not grease the pan, as the batter needs to cling to the sides to rise properly.
Bake for 37 to 47 minutes, or until the cake is golden brown on top and the surface shows dry cracks that spring back slowly when lightly touched.
Remove the cake from the oven and immediately invert the pan upside down onto a wire rack or bottle neck. Let the cake cool completely in this inverted position (about 1-2 hours) to prevent the cake from sinking back down into the pan.
