2 c. sifted cake flour
1 1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
7 eggs, separated at room temperature
3/4 c. canned pumpkin
1/2 c. salad oil
1/2 c. water
1/2 tsp. cream of tartar
Soft cream cheese, optional

Preheat oven to 325 degrees. Sift cake flour, sugar, baking powder, salt and spices into a medium bowl. With a wire whisk, whisk in yolks, pumpkin, oil and water until smooth. Add cream of tartar to egg whites in a large bowl. Beat on high until stiff peaks form. Pour pumpkin mixture over whites. With a rubber spatula, using an under and over motion, fold in gently until well combined.

Pour batter into an ungreased 10 inch tube pan with removable bottom. Bake 1 hour and 20 minutes. Invert pan on metal legs on a wire rack to cool. When cool, loosen sides and invert onto plate. Serve plain or pipe cream cheese in lattice design on top.