Pumpkin-Spice Ring

This pumpkin spice ring is an angel food cake with autumn running through it. Twelve whipped egg whites give it that cloud-like lift, while real pumpkin puree folds in warm color and earthy flavor without weighing down the crumb. No butter, no oil, no egg yolks.

The technique here matters. You beat the egg whites with cream of tartar until stiff peaks form, then fold in a spiced cake flour mixture with a light hand. The pumpkin gets folded into a small portion of the whites first, then that mixture gets folded back into the main bowl. This two-stage fold keeps maximum air in the batter.

Don’t grease the tube pan. Angel food cake needs to grip the sides of the pan as it rises, and it must cool inverted so it doesn’t collapse under its own weight. A dusting of confectioners’ sugar on top is all it needs.

Pro Tips

• Use cake flour, not all-purpose. Cake flour has less protein, which keeps the crumb tender and prevents toughness.
• Make sure your bowl and beaters are completely grease-free. Even a trace of fat prevents egg whites from whipping properly.
• Fold gently with a rubber spatula using broad strokes. Overmixing deflates the whites and produces a dense, rubbery cake.
• Cool the cake upside down on a bottle neck for at least an hour before removing from the pan.

Variations

• Top with a cream cheese glaze instead of powdered sugar for a richer finish.
• Add a pinch of cloves to the spice mix for a deeper, more complex warmth.
• Serve slices with a dollop of whipped cream and a sprinkle of cinnamon.