Recipe For Angel Food Cake With Pumpkin Pie Filling
The Perfect Fall Dessert
Fall is the perfect time to enjoy delicious pumpkin treats, and this recipe for angel food cake with pumpkin pie filling is no exception. This dessert combines the light and fluffy texture of angel food cake with the rich and creamy flavor of pumpkin pie filling. It's the perfect dessert to enjoy on a chilly autumn evening with a hot cup of coffee or tea.
Ingredients
For the angel food cake:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the pumpkin pie filling:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
1. Preheat your oven to 350°F. Grease a 10-inch tube pan with non-stick cooking spray.
2. In a medium bowl, sift the cake flour and 3/4 cup of the granulated sugar together. Set aside.
3. In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt, and continue to beat until soft peaks form.
4. Gradually add the remaining 3/4 cup of granulated sugar to the egg whites, beating constantly, until stiff peaks form.
5. Fold in the vanilla and almond extracts.
6. Gradually sift the cake flour mixture over the egg whites, folding gently until just combined.
7. Pour the batter into the prepared tube pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
9. Remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely.
10. While the cake is cooling, make the pumpkin pie filling. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
11. Once the cake has cooled, remove it from the pan and cut it in half horizontally.
12. Spread a layer of the pumpkin pie filling on the bottom half of the cake.
13. Replace the top half of the cake and spread another layer of the pumpkin pie filling on top.
14. Serve immediately, or refrigerate until ready to serve.
Tips and Tricks
1. Be sure to use a clean, dry bowl and beaters when whipping the egg whites. Any moisture or grease can prevent the egg whites from whipping up properly.
2. When folding in the flour mixture, be sure to do so gently to avoid deflating the egg whites.
3. If you prefer a sweeter cake, you can add an additional 1/4 cup of sugar to the pumpkin pie filling.
4. To make the cake even more festive, sprinkle cinnamon or pumpkin pie spice on top before serving.
Conclusion
This recipe for angel food cake with pumpkin pie filling is a delicious and unique way to enjoy the flavors of fall. The light and fluffy texture of the angel food cake perfectly complements the rich and creamy pumpkin pie filling. With just a few simple ingredients and some basic baking skills, you can create a show-stopping dessert that your friends and family will love.
