Fat Free Pumpkin Spice Ring

Ingredients

• 1 1/4 cups cake flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups confectioners' sugar
• 14 egg whites
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla
• 8 ounces pumpkin puree (solid packed)

Directions

1. 1

   Preheat oven to 375. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Loosen cake from pan. Place cake on plate. Sprinkle with confectioners' sugar.