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pumpkin chiffon cake

(1 rating)
Recipe by
Billie Neal
Malden, MO

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 rating)
yield 12 serving(s)
prep time 30 Min
cook time 55 Min

Ingredients For pumpkin chiffon cake

  • 1 c
  • 1 1/4 Tbsp
    pumpkin pie spice
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 4
    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

  • 1
    Preheat the oven to 325 degrees F. Prepare a 10-inch tube pan with a removable bottom.
  • 2
    In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt.
  • 3
    In a medium bowl, combine the egg yolks and punpkin puree.
  • 4
    Stir the pumpkin mixture into the flour mixture until smooth.
  • 5
    Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes.
  • 6
    With 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.
  • 7
    Add 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.
  • 8
    Pour 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.
  • 9
    Let 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.
  • 10
    Place the cake right side up and remove the pan.'
  • 11
    To serve, dust the cake with the confectioners' sugar.

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