Pumpkin Chiffon Cake
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A home-kitchen version of pumpkin chiffon cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 c. flour, sifted
- 1 1/2 c. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. cloves
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 7 large eggs, separated
- 3/4 c. canned pumpkin
- 1/2 c. oil
- 1/2 c. water
- 1/2 tsp. cream of tartar
Method
Sift dry ingredients
into bowl.
Separate eggs and egg whites in large
mixing bowl.
In small bowl, blend egg yolks, pumpkin, oil and
water.
Make
well in center of dry ingredients and add liquid
mixture all at once, beat at medium speed for 1 minute. Beat
egg
whites
until
foamy.
Add
cream of tartar and beat until
stiff.
Pour
pumpkin batter gradually over beaten egg whites
and fold in until blended. Pour into greased tube pan and bake
at
325°
for 55 minutes, 15 to 20 minutes in 350° oven. Cool.
Frost is desired.
Rate:
