Zutaten für Pumpkin Angel Food Cake With Creamy Ginger Filling
- 1 (16 ounce) package angel food cake mix
- ½ cup all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup canned pumpkin puree
- cups cold water
- 1 (8 ounce) container frozen fat-free whipped topping, thawed
- ¼ cup finely chopped crystallized ginger
- 1 ½ cups egg whites (from 10 to 12 large eggs)
- 1 ½ teaspoons cream of tartar
- 1 ½ cups sugar, divided
- 4 egg yolks
- ¼ teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Angel Food Cake With Creamy Ginger Filling? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Pumpkin Angel Food Cake With Creamy Ginger Filling
- Preheat oven to 350°F (175°C). Place oven rack in the lowest position.
- In a large glass or metal bowl, beat egg whites with an electric mixer on low speed for 30 seconds. Add cream of tartar and beat until soft peaks form.
- Gradually add 1 cup of sugar to the egg whites, beating on medium-high speed until stiff, glossy peaks form.
- In a separate bowl, whisk together egg yolks, remaining ½ cup sugar, pumpkin puree, flour, pumpkin pie spice, and salt.
- Gently fold the yolk mixture into the egg whites in three additions, being careful not to deflate the egg whites.
- Pour batter into an ungreased 10-inch angel food cake pan.
- Bake for 37-47 minutes, or until the crust is dark golden brown and a toothpick inserted into the center comes out clean.
- Immediately invert the pan onto a heatproof funnel or bottle. Let the cake hang upside down for at least 2 hours to cool completely.
- Once cooled, run a thin knife or spatula around the edges of the pan to loosen the cake.
- Carefully invert the cake onto a serving plate.
- In a medium bowl, gently fold the thawed whipped topping and chopped crystallized ginger together.
- Using a serrated knife, carefully slice the cake horizontally into two even layers.
- Spread half of the ginger whipped topping onto the bottom layer.
- Top with the second cake layer.
- Frost the top of the cake with the remaining ginger whipped topping.
- Sprinkle with additional pumpkin pie spice, if desired.
- Refrigerate any leftover cake. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
67g
Fat
0g
Carbs
11g
