Pumpkin Angel Food Cake

Recipe From: Krista
Made for Lewis Thanksgiving 2019.

1 1/2 cups egg whites (about 8-10)

1 cup cake flour

1 1/4 cups sugar divided

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 1/2 tsp cream of tartar

1 tsp vanilla extract

1/2 tsp salt

1/2 cup canned pumpkin

confectioner's sugar

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Sift flour, 1 cup sugar, cinnamon and nutmeg together twice; set aside.

Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form.  Gradually beat in remaining sugar, about 1 tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.  Fold in pumpkin.

Gently spoon into an ungreased 10- inch bundt pan.  Cut through the batter with a knife to remove air pockets.  Bake on the lowest oven rack at 350 degrees for 40-45 minutes or till lightly browned and entire top appears dry.  Immediately invert pan;cool completely 1 hour.  Run a knife around sides and center tube of pan.  Remove to a serving plate.  Sprinkle cake with confectioner's sugar.