Rachael Ray Every Day

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees . In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.

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  • Using an electric mixer with the whisk attachment, whip the 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 1/2 cup granulated sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.

  • Add one-quarter of the egg-white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Repeat with the remaining egg white mixture. Pour the batter into a 10-inch tube pan with a removable bottom. Bake until a cake tester inserted in the center comes out clean, 55 minutes.

  • Let cool for 5 minutes, then invert the pan onto a narrow-necked bottle; let hang upside down until completely cool, about 1 1/2 hours. Place the cake right side up and remove the pan. To serve, dust with confectioners sugar.

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