Fat-Free Pumpkin-Spice Ring
Recipe By : Lisa
Serving Size : 16
1 1/4 cups cake flour -- (not self-rising)
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
confectioner's sugar
12 large egg whites -- (12 to 14) (1 2/3 cups)
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 can pumpkin pie filling -- (16 ounce) (1 cup) (solid
pack, not pumpkin-pie mix)
1. Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour,
cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar; set aside.
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. 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. 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. Loosen cake from pan; place on cake plate. Sprinkle with confectioners'
sugar.
