1 cup white sugar
3 eggs
2 tablespoons vegetable oil
3 tablespoons vegetable oil
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
1 cup pumpkin puree
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon grated orange zest
In a large bowl, beat egg whites until foamy. Gradually beat in sugar, continuing to beat until stiff. Beat in spices until well blended. Mix flour and baking powder into pumpkin mixture; stir into pumpkin mixture. Scrape bowl, and beat mixture into egg whites until no streaks remain. Stir pumpkin into flour mixture. Mix pumpkin puree with vanilla and pumpkin into pumpkin pie mixture.
Let stand overnight in refrigerator. Cover loosely with foil, and refrigerate for several hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-in. jelly-roll pans.
In a small bowl, mix pumpkin puree and pumpkin pie spice together. Mix pumpkin mixture with pumpkin puree mixture. Fold in the flour, baking powder, baking soda and salt. Stir in pumpkin, orange and pumpkin zest. Spread into prepared pans.
Bake in preheated oven for 40 minutes. Remove foil from pans, and cool completely. Meanwhile, preheat oven to 350 degrees F (175 degrees C).