PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING
Found this in a Betty Crocker cookbook
Provided by Rachel Burbank
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Move rack to lowest position in oven. Heat oven to 350. In extra large bowl beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minuted. Pour into ungreased 10-inch angel food pan.
- 2. Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down and let hang for 2 hours. Loosen cake and turn upside down on serving plate.
- 3. In large chilled bowl, beat whipped cream and powdered sugar with electric mixer on high until stiff. Fold in ginger. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half filling on bottom layer; replace top and spread remaining filling on top of cake. Sprinkle with a little extra pumpkin pie spice mix. And enjoy!!
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Phakamisa Figlan
[email protected]This cake was amazing! The pumpkin flavor was perfect, and the ginger cream filling was the perfect complement. I will definitely be making this cake again and again.
Mian Naveed
[email protected]This cake was a bit too dense for my taste, but the flavor was good. The ginger cream filling was a nice touch, and it helped to lighten up the cake a bit. I would try this recipe again, but I would make some adjustments to the ingredients and baking
Ranariyan Ranariyan
[email protected]I'm not a baker, but I decided to give this recipe a try. I was pleasantly surprised at how easy it was to make. The cake turned out perfectly, and the ginger cream filling was delicious. I will definitely be making this cake again.
Khoso Hassan
[email protected]This cake was delicious! I made it for a potluck, and it was a big hit. The cake was moist and flavorful, and the ginger cream filling was the perfect complement. I would definitely make this cake again.
Peace Vlogs
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I had hoped. The cake was a bit dry, and the ginger cream filling was too runny. I'm not sure what went wrong, but I'll try again another time.
Kofi Bill
[email protected]This cake was a bit too sweet for my taste, but I'm sure others would enjoy it. The texture was nice and fluffy, and the ginger cream filling was a nice touch.
Khalid Niamat
[email protected]I made this cake for my wife's birthday, and she loved it! She said it was the best pumpkin cake she had ever had. The cake was moist and flavorful, and the ginger cream filling was a perfect complement.
Hasan Kalam
[email protected]This cake was a bit more challenging to make than I expected, but it was well worth the effort. The end result was a stunning and delicious cake that was perfect for a special occasion.
Mr Zoya
[email protected]I'm not usually a fan of pumpkin desserts, but this cake changed my mind! The pumpkin flavor was subtle and not overpowering, and the ginger cream filling was the perfect touch. I'll definitely be making this again.
Cameron Landry
[email protected]This cake was a hit at my Thanksgiving dinner! Everyone loved the light and fluffy texture of the cake, and the ginger cream filling was a delightful surprise. I will definitely be making this again for Christmas.
suck d
[email protected]This pumpkin angel food cake with ginger cream filling was an absolute delight! The cake was incredibly moist and fluffy, with a perfectly tender crumb. The ginger cream filling was the perfect complement, adding a warm, spicy flavor that balanced ou