Pumpkin Angel Cake
Indulge in the light and fluffy perfection of Pumpkin Angel Cake, a delightful twist on classic angel food cake that’s perfect for fall gatherings or any time you crave a sweet treat with seasonal flair. This airy dessert combines the delicate texture of egg whites with the warm, comforting flavors of pumpkin puree and pumpkin pie spice, creating a cloud-like cake that’s both indulgent and guilt-free. Infused with a hint of vanilla and baked to golden perfection, this dessert captures the essence of autumn while remaining beautifully light. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant and satisfying finish. With its minimal prep time and crowd-pleasing appeal, this Pumpkin Angel Cake is destined to become a new seasonal favorite.
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Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 0.5 cup Pumpkin puree
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Cream of tartar
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan (a tube pan) is clean and ungreased.
Step 2
In a large mixing bowl, beat the egg whites on medium speed until foamy, about 1-2 minutes.
Step 3
Add the cream of tartar and salt to the egg whites. Continue to beat until soft peaks form.
Step 4
Gradually add the granulated sugar, 2 tablespoons at a time, while beating on high speed. Continue until you achieve stiff, glossy peaks.
Step 5
In a separate small bowl, sift together the cake flour and pumpkin pie spice. Set aside.
Step 6
Gently fold the pumpkin puree and vanilla extract into the egg white mixture using a spatula. Be careful not to deflate the egg whites.
Step 7
Gradually fold in the flour mixture, about 1/4 cup at a time, until fully incorporated. Use gentle sweeping motions to maintain the batter's lightness.
Step 8
Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Step 10
Immediately invert the pan onto its feet or over a bottle. Let the cake cool completely in this position, about 1-2 hours.
Step 11
Once fully cooled, run a knife along the edges of the pan to release the cake. Gently remove it and serve with whipped cream or a dusting of powdered sugar, if desired.
Nutrition Facts
| Serving size | (956.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1902.0 |
| Total Fat 5.0g | 0% |
| Saturated Fat 1.3g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 2.5mg | 0% |
| Sodium 1859.5mg | 0% |
| Total Carbohydrate 419.0g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 307.7g | |
| Protein 55.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.3mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1797.7mg | 0% |
Source of Calories