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FAT FREE PUMPKIN SPICE RING
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
2 cups confectioners' sugar
12 to 14 large egg whites (1 2/3 cups)
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 16-ounce can (1 cup) solid-pack pumpkin (not pumpkin-pie mix)
Preheat oven to 375 degrees 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
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. 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 over mix. 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. Preparation Time: 3 hours / Serves: 16 / Per Serving · Calories: 100 · Calories From Fat: 0 Carbohydrates: 0 Fat: 0 g Monounsaturated Fat: N/A
Polyunsaturated Fat: N/A Sodium: 150 mg . Cholesterol: 0 mg ·Protein: 0. |
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