I checked and this recipe is different than the one posted already. This comes from www.recipezaar.com and it is submitted by: Sharon123
Pumpkin Angel Cake
12 egg whites (about 1 1/2 cups)
1 cup flour (Cake flour is best)
1 1/4 cups sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup canned pumpkin
confectioners' sugar
The egg whites need to stand about 30 minutes at room temperature before using. Meanwhile, sift the flour, 1 cup sugar, cinnamon and nutmeg together twice; set aside.
In a large mixing bowl, beat egg whites, cream of tartar, vanilla and salt on medium speed until soft peaks form. Gradually beat in the remaining sugar, about 1 tbls. at a time, on high speed until stiff glossy peaks form and the sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Now fold in the pumpkin.
Gently spoon into an ungreased 10" tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350*F. for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around sides and center tube of pan. Remove to a serving plate. Sprinkle top of cake with confectioners sugar. Enjoy!
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Pumpkin Angel Cake
