You will need:
1 Cup Flour (All Purpose or plain)
1 3/4 cups Granulated sugar
1 tbsp Pumpkin Pie Spice
1 tsp Baking Powder
1/2 tsp Salt
4 Large Eggs - whites and yolks seperated (at room temperature)
5 Egg whites (I used Liquid egg whites)(at room temperature)
1 cup of canned Pumpkin Pureé
Confectioner's sugar for dusting (Icing sugar)
Here's What Ya do:
Preheat the oven to 325F.
In a LARGE bowl, whisk together the flour, 3/4 cup of the granulated sugar, the pumpkin pie spice, baking powder and salt.
In a MEDIUM bowl, combine the egg yolks and the canned pumpkin pureé. Stir the pumpkin mixture into the flour mixture until smooth.
Using an electric mixer (I used my hand held one) with the whisk attachment, whip the 9 egg whites at medium speed speed until foamy, about 2 minutes. With the machine still running, gradually whisk in the remaining 1/2 cup of granulated sugar, increase the speed to high and beat until stiff but still moist 1-2 minutes.
(sound familiar?) lol.
Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Repeat this process with the remaining egg white mixture until none remain..
Pour the batter into a 10 inch tube pan with a removable bottom.
Bake until a cake tester (tooth pick) inserted in the centre comes out clean, approx 55 minutes.
Let Cool for 5 minutes, then invert the pan onto a narrow-necked bottle. (I got the pan with legs on and just inverted it over my cooling rack in a cooler room) let hang upside down until it has completely cooled, about 1 1/2 hours.
Place the cake right side up and remove the pan.
To Serve, dust with the confectioner's sugar.
It is nice served with some whipped cream
Enjoy and good luck
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Other pics are in my blog.
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