Pumpkin Angel Food Cake With Ginger Cream Filling

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Steps:

• Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Steps:

• Position the oven rack on the lowest height. Preheat oven to 350 degrees F. In a large bowl, combine the angel food cake mix, flour, pumpkin pie spice, canned pumpkin, and water with a mixer on low speed for 30 seconds until just mixed. Increase the speed to medium and beat for one more minute. Pour the cake batter into an ungreased tube cake pan. Place in the oven on the lowest rack and bake for 37-47 minutes at 350 degrees F. The crust should be golden brown. Remove from the oven and turn the pan upside down onto a bottle or other object to keep the pan elevated. Let it cool like this for 2-3 hours or until completely cooled. Using a long knife or spatula, loosen the cake gently from the side of the pan. Invert the cake onto a serving plate. While the cake is cooling, combine the whipping cream and powdered sugar with a mixer on high speed until stiff peaks form. Fold in the ground ginger with a spatula. Cut the cake in half horizontally to make 2 layers of even thickness. Spread half of the ginger cream filling on the bottom layer. Carefully place the top half of the cake on top of the filling. Spread the remaining ginger cream on top of the cake. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. You can make additional filling if you wish to cover the entire cake with the ginger cream. Refrigerate any leftover cake.

PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING

Steps:

• Move oven rack to lowest position.
• Preheat to 350.
• In extra-large glass or metal bowl, beat all cake ingredients above with an electric mixer on low for 30 sec.
• Beat on medium speed 1 min.
• Pour into ungreased 10 inch tube cake pan (bundt pan).
• Bake 35-47 min, or until crust is dark golden brown & cracks are dry.
• Immediately turn up-side-down onto heatproof funnel or glass bottle.
• Let hang about 2 hours or until cake is completely cool.
• Loosen cake from sides of pan with knife or long spatula.
• Turn cake upside down onto serving plate.
• In medium bowl, gently mix whipped topping and ginger.
• Cut cake horizontally in half to make 2 even layers.
• Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake.
• Sprinkle with additional pumpkin pie spice or cinnamon-if desired.

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

Steps:

• Move oven rack to lowest position. Heat oven to 350ºF. In extra-large glass or metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
• In chilled large bowl, beat whipping cream and icing sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING

Steps:

• Move oven rack to lowest position; heat oven to 350°F In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
• In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.