As I was surfing food blogs the other day I found a recipe for pumpkin angel food cake that used an angel food cake box mix. I remembered it today when I found 18 eggs in the other fridge and thought they might need to be used immediately. But I did not have a box mix or any desire to use one. So I scoured the internet looking for a recipe for real pumpkin angel food cake. Nothing! I couldn't believe it. So I had to come up with my own and after consulting Matt on when to add the pumpkin we have SUCCESS! It tastes like Autumn to me- and since it feels like it outside it's all the better. We tried it plain, but maybe next time we'll add some whipped topping. Super yummy!
1/4 tsp salt
1 C cake flour
2 tsp pumpkin pie spice
12 egg whites- at room temperature
1/3 C warm water
1 tsp vanilla
1 1/2 tsp cream of tartar
1/2 C pumpkin puree
Preheat oven to 350 degrees. Put egg whites, water, extract and cream of tartar into a stand mixer and turn on to start beating them. Use the whisk attachment.
In a food processor spin the sugar until it is superfine. Sift 1/2 of the sugar with the salt, pie spice, and cake flour. Set the other half of the sugar aside.
Once the whites have formed soft peaks add the sugar gradually while still mixing the egg whites. Once you have achieved stiff peaks turn off the mixer.
Take about 1/3 of the whites and fold them into the 1/2 cup of pumpkin until it is fully blended in. Fold the pumpkin/white mixture to the rest of the whites gently. Then slowly fold in the flour mixture a little at a time.
Place in a ungreased tube pan. Bake for 30-35 minutes or until a wooden skewer inserted comes out clean.
Cool upside down for at least an hour. Loosen the edges with a knife or spatula and then tap the bottom to get it out. Serve with whipped topping or eat plain. It's really good!
Pomegranate Pistachio Swirled Chocolate Bark.
4 hours ago