Ingredients:
1 1/2 cup granulated sugar
3/4 cups cake flour-I used Swan’s Down
1 1/2 teaspoon pumpkin pie spice
12 Large egg whites (room temperature)
1 teaspoon cream of tartar
1/4 teaspoon table salt (or 1/2 teaspoon kosher salt)
1 1/2 teaspoon lemon juice
3/4 cups pumpkin puree (fresh or canned)
Method:
Preheat the oven to 325 degrees. You need a tube pan that has a removable bottom.
Whisk 3/4 cup of the sugar and the pumpkin pie spice  with the cake flour in a medium bowl.
Beat the egg whites and the cream of tartar together in a stand mixer for about a minute, until foamy. Increase the speed to medium-high and whip until puffy, about a minute, then add the salt and the remaining sugar a tablespoon at a time. Whip until soft peaks are reached.
Remove from the stand mixer and gently whisk in the lemon juice by hand. Sift the flour/sugar mixture over the egg whites 1/4 cup and a time, gently but thoroughly folding in with a silicone spatula after each addition. Now, add the pumpkin puree 1/4 cup at a time, taking great care not to deflate the egg whites as you are folding.
Carefully scrape the batter into the tube pan. Tap the bottom of the pan against the counter a few times to settle it. Place in the oven for 50-60 minutes, until golden brown and springy.
Remove the cake from the oven and immediately invert. Most tube pans have “feet” or the center portion is taller than the edges allowing the pan to stand off of the counter, but if your pan doesn’t, or if your cake rose a lot, invert over a funnel.
Cool like this for at least three hours before removing from the pan. This step keeps the cake from deflating as it cools.
Run a thin knife around the edge of the pan and around the center tube to loosen the cake. Push the bottom out of the pan. Run a sharp, thin knife under the cake to remove the bottom of the tube pan. You could use a piece of parchment on the bottom before baking, but I find it just as simple to release the cake carefully with a knife. Serve at room temperature.
You can serve the cake as is, or frost with the following recipe. I just sliced and used a dollop of the frosting on each piece.
Cinnamon Cream Cheese Frosting
Ingredients:
8 tbsp unsalted butter, room temperature
6 oz of cream cheese, softened
1/2 tsp vanilla extract
2 1/2 cups powdered sugar
1 tsp cinnamon
Method:
Cream together the butter and cream cheese until well combined and fluffy. Add in the vanilla. Slowly beat in the powdered sugared and then the cinnamon. Continue to beat until everything is well incorporated and the frosting is fluffy.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
