Pumpkin Chiffon Cake Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 15 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Ingredients
| Cake flour | 2 Cup (16 tbs), sifted | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| 1/2 teaspoon each ground cloves and nutmeg | ||
| Cooking oil | 1/2 Cup (16 tbs) | |
| Egg yolks | 8 | |
| Water | 1/2 Cup (16 tbs) | |
| Canned pumpkin | 3/4 Cup (16 tbs), mashed | |
| Cream of tartar | 1/2 Teaspoon | |
| Egg whites | 1 Cup (16 tbs) | |
Directions
Sift first 7 ingredients into mixing bowl; make well in center.
Add in order cooking oil, egg yolks, water and pumpkin.
Beat until satin smooth.
Add cream of tartar to egg whites; beat to very stiff peaks.
Pour egg-yolk batter in thin stream over entire surface of whites, gently folding to blend.
Bake in ungreased 10-inch tube pan in preheated slow oven (325 F.) for 55 minutes; then increase heat to moderate (350°F.) and bake for 10 minutes longer.
Invert on rack; remove when cool.
Frost with an orange-colored icing and decorate with flowers of whipped cream, cherries, and candied gingerroot.
Add in order cooking oil, egg yolks, water and pumpkin.
Beat until satin smooth.
Add cream of tartar to egg whites; beat to very stiff peaks.
Pour egg-yolk batter in thin stream over entire surface of whites, gently folding to blend.
Bake in ungreased 10-inch tube pan in preheated slow oven (325 F.) for 55 minutes; then increase heat to moderate (350°F.) and bake for 10 minutes longer.
Invert on rack; remove when cool.
Frost with an orange-colored icing and decorate with flowers of whipped cream, cherries, and candied gingerroot.
Chef
