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
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.
Pour into ungreased 10-inch angel food (tube) cake pan.
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.
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.
In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger.
Cut cake horizontally in half to make 2 even layers.
Spread half of the filling on bottom layer; replace top of cake.
Spread remaining filling on top of cake.
Sprinkle with additional pumpkin pie spice if desired.