| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Digest, Oct., Ovo, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Cake flour (not |
| Self-rising) | ||
| 1 | ts | Ground cinnamon |
| 3/4 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground nutmeg |
| x | Confectioners' sugar | |
| 12 | To 14 large egg whites | |
| (1 2/3 cups) | ||
| 1 1/2 | ts | Cream of tartar |
| 1 1/2 | ts | Vanilla extract |
| 1/2 | 16-oz can (1 cup) | |
| Solid-pack pumpkin (not | ||
| Pumpkin-pie mix) |
INSTRUCTIONS
About 3 hours before serving or early in the day: 1. Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar; set aside. 2. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in 1 cup confectioners' sugar, 2 tbs. at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin. 3. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not overmix. 4. Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan. 5. Loosen cake from pan; place on cake plate. Sprinkle with confectioners' sugar. Makes 16 servings. Each serving: About 100 calories, 0g fat, 0g cholesterol, 150mg. sodium. Credit: Good Housekeeping - October 1994 Posted by [email protected] to the Fatfree Digest [Vol. 11 Issue 28], Oct. 28, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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