Pumpkin-Spice Ring
Yield
16 servingsPrep
30 minCook
35 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cake flour
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | x |
powdered sugar
|
*
|
| 12 | large |
egg whites
|
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | cup |
pumpkin
solid-pack |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cake flour
|
|
| 5 | ml |
cinnamon
ground |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1 | x |
powdered sugar
|
*
|
| 12 | large |
egg whites
|
|
| 7.5 | ml |
cream of tartar
|
|
| 7.5 | ml |
vanilla extract
|
|
| 237 | ml |
pumpkin
solid-pack |
|
Directions
Preheat oven to 375℉ (190℃).
In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar; set aside.
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla.
Beating at high speed, sprinkle in 1 cup confectioners' sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks.
Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.
With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears.
Then, gently fold in pumpkin mixture.
Do not overmix.
Pour batter into ungreased 10-inch tube pan.
Bake 35 minutes or until cake springs back when lightly touched.
Invert cake in pan on funnel or bottle; cool completely in pan.
Loosen cake from pan; place on cake plate.
Sprinkle with confectioners' sugar.
