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PUMPKIN ANGEL CAKE




Source of Recipe


Internet


List of Ingredients




1½ cups cake flour
2½ cups sugar, divided
1 tsp. ground cinnamon
¾ tsp. salt
½ tsp. ginger
12 egg whites
1½ tsps. cream of tartar
1½ tsps. vanilla extract
1 cup solid pack pumpkin
½ cup white chocolate chips, melted



Recipe



Preheat oven to 375°. In medium bowl, mix flour, 1 cup sugar, cinnamon, salt and ginger; set aside.

In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beat in vanilla. Beating at high speed, sprinkle in 1½ cups sugar, 2 tbsps. at a time, beating until sugar dissolves and whites stand in stiff peaks.

Remove 1 cup beaten egg white mixture to medium bowl; fold in pumpkin. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not over mix.

Pour batter into lightly greased 10" tube pan. Bake 40-50 minutes or until cake springs back when lightly touched. Drizzle with white chocolate.