Find the Iowa Egg Council on Pintrest Find the Iowa Egg Council on Facebook Find the Iowa Egg Council on Twitter Find the Iowa Egg Council on YouTube

Pumpkin Angel Cake

Pumpkin Angel Cake

Pumpkin Angel Cake

Serving Size: 12

1 1/2 cups
sugar, divided
2 1/2 cups
ground cinnamon
1 teaspoons
3/4 teaspoons
1/2 teaspoons
egg whites
cream of tarter
1 1/2 teaspoons
vanilla extract
1 1/2 teaspoons
solid-pack pumpkin
1 cups
powdered sugar
to taste


Preheat oven to 375ºF. 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 tarter until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in 1½ cups sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks.

Fold 1 cup beaten egg white into mixture into pumpkin. With rubber spatula, 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-inch tube pan. Bake 45 minutes, or until cake springs back when lightly touched. Turn upside down, let cool and turn out onto a platter. Sprinkle with powdered sugar.

Nutritional analysis per serving: calories 240, protein 5 g, carbohydrates 56 g, fat 0 g, cholesterol 0 mg, sodium 200 mg.


Available for Download

Download our recipe app on the iPhone app store Download our recipe app on the Android palt store
Our Information


8515 Douglas Avenue, Suite 9
Urbandale IA 50322

© 2014 Iowa Egg Council
Designed & Powered by Victory Enterprises, Inc.