Pumpkin Chiffon Cake Recipe

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Pumpkin Chiffon Cake

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


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.

About this Recipe

Course/Dish: Cakes