Ingredients
5 eggs, separated
1 C. Granulated sugar
1 1/2 C. Pumpkin puree
1 C. All purpose flour
1 tsp. Cinnamon
1 tsp. Baking Powder
Preparation
Preheat oven to 325 degrees fahrenheit Grease and flour a 9 " springform pan and set aside for later use. In a separate bowl crack eggs leaving the yolks and putting the whites in a cup for later use. Measure dry ingredients into a separate bow and set aside. In a large mixing bowl beat the egg yolks until thick and lemon coloured with an electric mixer on medium speed. Add the granulated sugar slowly to the yolk mixture and beat until nice and smooth. Pour in the pumpkin puree and beat until pumpkin is fully incorporated into the batter Mix in the flour, spice and Baking Powder and beat until flour is completely dissolved into the batter. Fold in beaten egg whites and stir until they are mixed into the batter with no lumps remaining Pour batter into prepared pan and bake in oven for 35 minutes Remove from oven when lightly browned and set until cake is cooled then remove the outer ring. Cut into wedges when cake is nicely cooled.
