Pumpkin Chiffon Cake

Rachel Ray

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 cup(s) flour
  • 1 1/4 cup(s) sugar
  • 1 tablespoon(s) pumpkin pie spice
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 4 eggs, separated
  • 5 egg whites, room temp
  • 1 cup(s) pumpkin puree

Preparation

  1. Preheat the oven to 325°. In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.

  2. Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. 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.

  3. 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. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.

  4. Let cool in the cake pan for 5 minutes, then invert the pan onto a narrow-necked bottle and let hang upside down until completely cool, about 1 1/2 hours. Place the cake right side up and remove the pan. To serve, dust the cake with the confectioners’ sugar.
October 2011

This recipe is a personal recipe added by Jadell and has not been tested or endorsed by MyRecipes.

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