• Preheat the oven to 350°. Have your tube pan ready (NOT greased).
• Sift half of the sugar (¾ cup or 150 g) with the flour, cornstarch, salt, and pumpkin spice blend. Repeat 4 times!!
• Begin whipping egg whites in large bowl or bowl of a stand mixer (fitted with whisk attachment) on low until frothy. Add cream of tartar and vanilla and increase speed to medium. Slowly add the rest of the sugar (¾ cup or 150 g), about a tablespoon at a time, until completely incorporated.
• Increase speed to high and whip egg whites until stiff peaks form.
• Fold about ¼ cup of the flour mixture carefully into egg whites. Continue folding a little bit of the flour into the egg whites until all flour has been folded in and there are no visible streaks of flour.
• Spoon batter into ungreased tube pan. Run butter knife through batter to release any large air bubbles.
• Bake at 350° for 45-50 minutes, or until long skewer inserted into center comes out clean.
• Remove from oven and immediately tip pan over onto "feet" or rest pan upside down on neck of a bottle. Allow to cool this way for at least one hour.
• Remove cake from pan and place on serving tray. To serve, use a serrated knife to gently saw through each piece (so the cake won't compress).

FOR THE MAPLE WHIPPED CREAM:

• Pour cold heavy whipping cream into mixing bowl and whip, using whisk attachment, on medium speed until frothy. Add maple syrup and increase speed to high, whipping to stiff peaks.
• Serve maple whipped cream dolloped on top of a slice of cake and sprinkle with extra pumpkin pie spice.