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1
Preheat oven to 350 degrees F.
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2
In a measuring cup, measure out 1.5 cups of egg whites. Let stand for 30 minutes.
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3
In another bowl, combine your powdered sugar and flour. Sift this mixture 3 times and then set aside.
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4
In a small bowl combine the pumpkin puree, cinnamon and nutmeg. Stir to combine and then set aside.
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5
After the egg whites have set for 30 minutes, put them into your mixing bowl. Add the cream of tartar, salt and vanilla extract to the egg whites and beat on high. Slowly add the sugar to the egg whites. Beat until the sugar dissolves and stiff peaks form.
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6
By hand, carefully fold in the sifted flour and powdered sugar mixture 1/4 cup at a time. Continue until all of the flour/sugar is incorporated.
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7
Next, add the pumpkin and spice mixture to the batter. Gently fold in until fully incorporated.
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8
Gently spoon into an ungreased 10 inch tube pan and evenly spread the batter around. Take a knife and cut through the batter a few times to remove air bubbles.
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9
Place the cake in the oven and bake at 350F for 40-45 minutes. The cake is done when you can press it lightly and it springs right back.
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10
Once out of the oven, immediately invert the pan over a bottle until cooled. Then remove it from the pan and serve!
