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.
Step
2
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.
Step
3
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.
Don't have crystallized ginger? Mix 1 teaspoon ground ginger with the powdered sugar when making the filling.
A serrated or electric knife will help you cleanly cut the cake into 2 layers. Use these knives for slicing the cake as well.
Save a step or two by just cutting the cake into slices and topping with the filling or topping with frozen (thawed) whipped topping and garnishing with the chopped crystallized ginger.
