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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan (a tube pan) is clean and ungreased.
In a large mixing bowl, beat the egg whites on medium speed until foamy, about 1-2 minutes.
Add the cream of tartar and salt to the egg whites. Continue to beat until soft peaks form.
Gradually add the granulated sugar, 2 tablespoons at a time, while beating on high speed. Continue until you achieve stiff, glossy peaks.
In a separate small bowl, sift together the cake flour and pumpkin pie spice. Set aside.
Gently fold the pumpkin puree and vanilla extract into the egg white mixture using a spatula. Be careful not to deflate the egg whites.
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.
Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Immediately invert the pan onto its feet or over a bottle. Let the cake cool completely in this position, about 1-2 hours.
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
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 420.0 g | 153% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 308.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
