Winter Squash (Pumpkin Spice) Angel Food Cake
Committee meeting working lunch, 9/6/12
Garden training picnic, 9/19/12
This light, airy cake becomes perfect for fall with the addition of pumpkin or squash and fall spices.
- 1 cup powdered sugar
- 1 cup flour
- 3/4 cup cooked squash puree (you can use canned pumpkin, or any winter squash roasted and mashed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups egg whites (about 12 whites)
- 2 teaspoons cider vinegar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup white sugar
Preheat oven to 350.
In a small bowl, combine flour and powdered sugar. Whisk or sift together to combine well. In a separate small bowl, combine squash or pumpkin, cinnamon, and nutmeg. Set both bowls aside.
In a very large bowl, use an electric mixer to begin beating the egg whites. When they get foamy, add the cider vinegar, vanilla, and salt. Continue to beat until whites are no longer clear, then gradually add the white sugar. Beat until shiny stiff peaks form.
Dust the flour mixture over the egg whites and gently fold in, using a spatula to cut down to the bottom center of the bowl, then slide up the side and fold the mixture over. Repeat this folding motion, turning the bowl to get all sides, until no flour streaks are visible.
Add the squash mixture to the batter and repeat the same gentle folding in motion, until fully incorporated.
Gently spoon into an ungreased tube pan or angel food cake pan. Bake for 35-45 minutes, until cake springs back when gently poked. Invert the cake pan on a rack or a stand that keeps the cake off the table. Allow to cool completely while upside down before removing from pan and serving.