2 1/4 c Sifted cake flour 1/2 c Salad oil
3 ts Baking powder 7 Eggs,separated
1 1/2 ts Cinnamon 1 c Cooked or canned pumpkin
3/4 ts Cloves 6 tb Liquid sucaryl
3/4 ts Nutmeg 1/2 ts Cream of tartar
1/4 ts Salt
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
: = 1/2 meat exchanges
typed by g.major 100295
Yields
12 servings