Fat Free Pumpkin Spice Ring Recipe #378552
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1 hour | 25 min prep
SERVES 16
- 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)
- Preheat oven to 375. 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 cake on plate. Sprinkle with confectioners' sugar.
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5 stars