RCI-BR.004.0220.001
Ff pumpkin-spice ring
Ff pumpkin-spice ring from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- cake flour (not1 1/4 cup
- self-rising)1 unit
- 1 tbsp
- 3/4 tbsp
- 1/2 tbsp
- 1/4 tbsp
- x confectioners' Sugar1 unit
- 12 to 14 large
- (1 2/3 cups)1 unit
- 1 1/2 tbsp
- 1 1/2 tbsp
- 16-oz can (1 cup)1/2 unit
- solid-pack pumpkin (not1 unit
- pumpkin-pie mix)1 unit
Method
1
Preheat oven to 325°F. Sift together cake flour, ground cinnamon, salt, ground ginger, and ground nutmeg into a small bowl; set aside.
2
In a large mixing bowl, combine egg whites and cream of tartar. Beat on medium-high speed until foamy, then continue beating until stiff peaks form.
3
Gently fold vanilla extract into the egg white mixture until just combined, being careful not to deflate the foam.
4
In a separate small bowl, whisk together solid-pack pumpkin and confectioners' sugar until smooth and well blended.
5
Carefully fold the pumpkin mixture into the egg white mixture in two additions, using a spatula and folding gently until just combined.
6
In three additions, fold the flour mixture into the pumpkin-egg white mixture, folding gently after each addition until just incorporated and no dry streaks remain.
7
Pour the batter into an ungreased 10-inch tube cake pan, smoothing the top with a spatula.
1 minutes
8
Bake in the preheated 325°F oven for 40–45 minutes, until a toothpick inserted near the center comes out clean and the cake is golden brown.
45 minutes
9
Remove the cake from the oven and immediately invert the pan onto a cooling rack or bottle neck to cool completely upside down for at least 2 hours; this prevents the cake from collapsing.
10
Once completely cooled, run a thin knife around the edges and the center tube to loosen the cake, then turn right-side up and release from the pan onto a serving plate.