Difference between revisions of "Ff pumpkin-spice ring"
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* pumpkin-pie mix) | * pumpkin-pie mix) | ||
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About 3 hours before serving or early in the day: Preheat oven to 375 °F. In medium bowl, with fork, mix [[flour]], [[cinnamon]], [[salt]], [[ginger]], [[nutmeg]], and 1 cup confectioners" [[Granulated sugar|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" [[Granulated sugar|Sugar]], 2 tbs. At a time, beating until [[Granulated sugar|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 on cake plate. Sprinkle with confectioners" [[Granulated sugar|Sugar]]. Makes 16 servings. Each serving: about 100 calories, 0g fat, 0g cholesterol, 150 mg. Sodium. Credit: good housekeeping - october 1994 | About 3 hours before serving or early in the day: Preheat oven to 375 °F. In medium bowl, with fork, mix [[flour]], [[cinnamon]], [[salt]], [[ginger]], [[nutmeg]], and 1 cup confectioners" [[Granulated sugar|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" [[Granulated sugar|Sugar]], 2 tbs. At a time, beating until [[Granulated sugar|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 on cake plate. Sprinkle with confectioners" [[Granulated sugar|Sugar]]. Makes 16 servings. Each serving: about 100 calories, 0g fat, 0g cholesterol, 150 mg. Sodium. Credit: good housekeeping - october 1994 | ||
Latest revision as of 16:37, 16 July 2012
Description
Ingredients
- 1 1/4 cup cake flour (not
- self-rising)
- 1 tbsp ground cinnamon
- 3/4 tbsp salt
- 1/2 tbsp ground ginger
- 1/4 tbsp ground nutmeg
- x confectioners' Sugar
- 12 to 14 large egg whites
- (1 2/3 cups)
- 1 1/2 tbsp cream of tartar
- 1 1/2 tbsp vanilla extract
- 1/2 16-oz can (1 cup)
- solid-pack pumpkin (not
- pumpkin-pie mix)
Procedures
About 3 hours before serving or early in the day: Preheat oven to 375 °F. 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 tbs. 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 on cake plate. Sprinkle with confectioners" Sugar. Makes 16 servings. Each serving: about 100 calories, 0g fat, 0g cholesterol, 150 mg. Sodium. Credit: good housekeeping - october 1994
