Instructions

1. Preheat oven to 350 degrees F.
2. Fit parchment paper into two 9-inch cake pans.
3. Add egg whites and 1/2 cup sugar to a mixing bowl and beat until stiff.
4. Add egg yolks and 1/2 cup sugar to a separate bowl and stir in 1/3 cup flour and 1 tsp cinnamon.
5. Fold the egg yolk mixture into the egg whites a little at a time using a spatula.
6. Divide the cake batter among the two pans and bake for 30 minutes.
7. Once the spongecake is cool to touch, remove from cake pans and break apart into pieces.
8. Add the instant pudding, milk, pumpkin purée, 1 tsp cinnamon, nutmeg, ginger and allspice and whisk for 2 minutes. Let stand until firm, about 5 minutes.
9. Add the whipping cream and 1/4 cup sugar to a mixing bowl and beat on high speed until peaks form.
10. Layer the cake, pumpkin pudding, and whipped cream in that order in a trifle bowl, and repeat.