Ingredients for Low Fat Pumpkin Angel Food Cake
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 (14 ounce) package angel food cake mix
- 1 1/4 cups water
- 1/2 cup powdered sugar (optional)
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How to Make Low Fat Pumpkin Angel Food Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch angel food cake pan.
- In a large bowl, whisk together the egg whites until soft peaks form.
- Gradually add the sugar to the egg whites, beating until stiff, glossy peaks form.
- In a separate bowl, whisk together the pumpkin puree, vanilla extract, and pumpkin pie spice.
- Gently fold the pumpkin mixture into the egg whites, being careful not to deflate.
- Sift the flour and salt over the batter and fold gently until just combined.
- Pour batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake pan immediately onto a wire rack and let the cake cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
0g
Carbs
8g
