Pumpkin Spice Cake Recipe
Ingredients
| Cake flour | 2 1/4 Cup (16 tbs), sifted | |
| Baking powder | 1 Tablespoon | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Ground cloves | 3/4 Teaspoon | |
| Ground nutmeg | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Egg yolks | 7 | |
| Pumpkin | 1/2 Ounce | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Non-caloric liquid sweetener equal to 1/2 cup sugar | ||
| Orange peel | 1/2 Teaspoon, finely shredded | |
| Egg whites | 7 | |
| Cream of tartar | 1/2 Teaspoon | |
| 1 1 1/4-ounce envelope low-calorie dessert topping mix, whipped | ||
Directions
Sift together flour, baking powder, cinnamon, cloves, nutmeg, and salt.
Combine egg yolks, pumpkin, oil, sweetener, and orange peel; beat till smooth.
Wash beaters.
Beat egg whites and cream of tartar till stiff peaks form.
Fold pumpkin mixture into egg whites.
Sprinkle 1/4 of the dry ingredients atop.
Fold in dry ingredients, adding 1/4 at a time.
Turn into an ungreased 9-inch tube pan.
Bake in a 325° oven 45 minutes.
Invert cake in pan; cool.
Remove cake from pan.
Combine egg yolks, pumpkin, oil, sweetener, and orange peel; beat till smooth.
Wash beaters.
Beat egg whites and cream of tartar till stiff peaks form.
Fold pumpkin mixture into egg whites.
Sprinkle 1/4 of the dry ingredients atop.
Fold in dry ingredients, adding 1/4 at a time.
Turn into an ungreased 9-inch tube pan.
Bake in a 325° oven 45 minutes.
Invert cake in pan; cool.
Remove cake from pan.
Chef
