Pumpkin Spice Torte
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||3 Teaspoon|
|Pumpkin pie spice||2 Teaspoon|
|Butter flavored salt||1⁄2 Teaspoon|
|Diet margarine||2⁄3 Cup (10.67 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Sugar substitute||4 Teaspoon (equal 2/3 cup sugar)|
|Cream of tartar||1⁄2 Teaspoon|
Sift together first 5 ingredients.
Combine yolks, diet margarine, pumpkin, brown sugar, and sugar substitute; beat until smooth.
Gradually add dry mixture to pumpkin mixture, mixing well.
Beat egg whites and cream of tartar until stiff.
Gently fold pumpkin mixture into egg whites.
Pour into a greased 10-inch non-stick tube pan.
Bake in a 325Â° oven 60 minutes.
Invert pan on rack to cool.