Pumpkin Chiffon Cake

Pumpkin Chiffon Cake Recipe

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Billie Neal


I don't remember getting this recipe, but it says it is from, "Everyday with Racheal Ray". I didn't see any like this so, here it is.
***It's pumpkin-packed and a healthier alternative to high calorie custard pie.
***It will satisfy cake lovers even withou layers of fatty frosting.
***It's sturdy and statuesque---a thin slice feels substantial.

★★★★★ 1 vote
30 Min
55 Min


1 c
1 1/4 Tbsp
pumpkin pie spice
1 tsp
baking powder
1/2 tsp
eggs, separated, at room temperature, plus
plus 5
egg whites, at room temperature
1 c
canned pure pumpkin puree
see note.
confectioners' sugar, for dusting

How to Make Pumpkin Chiffon Cake


  • 1Preheat the oven to 325 degrees F. Prepare a 10-inch tube pan with a removable bottom.
  • 2In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt.
  • 3In a medium bowl, combine the egg yolks and punpkin puree.
  • 4Stir the pumpkin mixture into the flour mixture until smooth.
  • 5Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes.
  • 6With the machine on, gradually whisk in the remaining 1/2 cup granulated sugar, increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
  • 7Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner.
  • 8Pour the batter into your tube pan and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
  • 9Let cool in the cake pan for 5 minutes, then invert the pan ontl a narrow-necked bottle and let hang upside down until completely cool, about 1 1/2 hours.
  • 10Place the cake right side up and remove the pan.'
  • 11To serve, dust the cake with the confectioners' sugar.

Printable Recipe Card

About Pumpkin Chiffon Cake

Course/Dish: Cakes