Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Sifted cake flour |
| 3 teaspoons | Baking powder |
| 1½ teaspoon | Cinnamon |
| ¾ teaspoon | Cloves |
| ¾ teaspoon | Nutmeg |
| ¼ teaspoon | Salt |
| ½ cup | Salad oil |
| 7 \N | Eggs,separated |
| 1 cup | Cooked or canned pumpkin |
| 6 tablespoons | Liquid sucaryl |
| ½ teaspoon | Cream of tartar |
Preheat oven to 325 degrees F.Have eggs at room temperature for best volume when beaten.In small mixer bowl,sift together the flour,baking powder,spices,and salt.Make a well in centre: add oil,egg yolks,pumpkin,and sucaryl: beat until smooth.In a large mixer bowl,beat egg whites until foamy: add cream of tartar and beat until very stiff peaks form.Gently fold batter into stiffly beaten egg whites until just blended.(DO NOT STIR.).Turn into a ungreased 9" tube pan.Bake 65 minutes,or until done.Invert cake to cool.
Per serving 200 calories Protein 5g Carbohydrates 16.5g Fat 12.5g (with sugar 308 calories)
1 serving = 1 bread exchange
: = 2 fat exchanges
: = ½ meat exchanges
typed by g.major 10\\02\\95
Submitted By GEORGINA MAJOR On 10-08-95