Pumpkin Angel Food Cake with Ginger-Cream Filling

Pumpkin Angel Food Cake with Ginger-Cream Filling
Pumpkin Angel Food Cake with Ginger-Cream Filling requires roughly 3 hours from start to finish. This recipe serves 12. One serving contains 298 calories, 3g of protein, and 15g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. A mixture of powdered sugar, whipping cream, crystallized ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. com.

Instructions

1
Move oven rack to lowest position; heat oven to 350F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
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BowlBowl
OvenOven
2
Pour into ungreased 10-inch angel food (tube) cake pan.
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Cake FormCake Form
3
Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle.
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CrustCrust
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OvenOven
FunnelFunnel
Frying PanFrying Pan
4
Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
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SpatulaSpatula
KnifeKnife
Frying PanFrying Pan
5
In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger.
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Powdered SugarPowdered Sugar
Whipping CreamWhipping Cream
GingerGinger
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BowlBowl
6
Cut cake horizontally in half to make 2 even layers.
7
Spread half of the filling on bottom layer; replace top of cake.
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SpreadSpread
8
Spread remaining filling on top of cake.
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SpreadSpread
9
Sprinkle with additional pumpkin pie spice if desired.
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Pumpkin Pie SpicePumpkin Pie Spice
DifficultyExpert
Ready In3 hrs
Servings12
Health Score2
Dish TypesSide Dish
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