Description
Indulge in this airy, fat-free Pumpkin Angel Food Cake, a perfect seasonal treat that marries the light, cloud-like texture of a classic meringue with the warm, comforting essence of autumn. By carefully folding pumpkin puree into a stable egg white base, this recipe achieves a lofty, golden crumb that is as light as air. It is the ideal dessert for holiday gatherings, offering all the festive flavor of pumpkin pie spice without the heaviness of traditional buttery cakes.
Ingredients
1.5 cups egg whites, room temperature
1.5 tsp cream of tartar
1/2 cup canned 100% pumpkin puree
1 cup cake flour, sifted three times
1.5 cups granulated sugar, divided
1 tbsp pumpkin pie spice
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Sift the cake flour, half of the sugar, and pumpkin pie spice together into a large bowl three times to ensure proper aeration.
Beat the egg whites with cream of tartar in a stand mixer until soft peaks form.
Gradually add the remaining sugar to the egg whites while beating until stiff, glossy peaks appear.
Gently fold the pumpkin puree into the meringue using a large rubber spatula.
Fold the dry flour mixture into the wet ingredients in three separate, careful additions.
Pour the batter into an ungreased tube pan and smooth the surface with a spatula.
Bake for 40 minutes until the top of the cake springs back when pressed lightly.
Notes
Ensure your mixing bowl is completely free of grease or oil to allow the egg whites to achieve maximum volume. Do not grease the tube pan; the batter needs the sides of the pan to climb while rising. Let the cake cool completely upside down before removing it from the pan.
- Prep Time: 20
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 28g
- Sodium: 75mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg