Pumpkin Angel Cake

AWARD WINNING PUMPKIN ANGEL CAKE

1 1/2 cups egg whites (about 10)
1 cup cake flour
1 1/4 cups sugar, divided
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup canned pumpkin
Confectioners' sugar
Cream Cheese Icing (recipe follows)
Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1 cup sugar, cinnamon & nutmeg together twice; set aside.

In a large bowl, beat the egg whites, cream of tartar, vanilla & salt on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 Tblsp at a time, on high until stiff glossy peaks form & sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time; then fold in pumpkin.

Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest panggangan rack at 350° F for 40 to 45 minutes or until lightly browned & entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around sides & center tube of pan. Remove to a serving plate. Sprinkle top of cake with confectioners' sugar. 
 
Serve. Perfect as a light dessert at Christmas time, or as a snack at tea time.
 
Makes 12 servings.
 
TIP:  You can also pour the batter into a 13 by 9 inch baking pan, but only bake until a knife inserted in the center comes out clean. Then, finish cake with Cream Cheese Icing & cut into squares.
 
Serve. Perfect for bake sales, or private gatherings.

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CREAM CHEESE ICING
 
1 pkg (1/4 cup) cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 cup icing sugar

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.
 
Make-ahead: Cover loosely and refrigerate for up to 1 day.
 

Makes 12 cupcake-size servings.

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