| 1 | About 3 hours before serving or early in the day: Preheat oven to 375 °F. |
| 2 | In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners" sugar; set aside. |
| 3 | In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla. |
| 4 | Beating at high speed, sprinkle in 1 cup confectioners" sugar, 2 tbs. |
| 5 | At a time, beating until sugar dissolves and whites stand in stiff peaks. |
| 6 | Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin. |
| 7 | With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. |
| 8 | Then, gently fold in pumpkin mixture. |
| 9 | Do not overmix. |
| 10 | Pour batter into ungreased 10-inch tube pan. |
| 11 | Bake 35 minutes or until cake springs back when lightly touched. |
| 12 | Invert cake in pan on funnel or bottle; cool completely in pan. |
| 13 | Loosen cake from pan; place on cake plate. |
| 14 | Sprinkle with confectioners" sugar. |
| 15 | Makes 16 servings. |
| 16 | Each serving: about 100 calories, 0g fat, 0g cholesterol, 150mg. |
| 17 | Sodium. |
| 18 | Credit: good housekeeping - october 1994 |
