Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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 FunkedUp#aol.com 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,
TXFT40A#Prodigy.com using MMCONV.

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