Pumpkin Chiffon Cake


Tube Pan:

Dry Ingredients To Be Sifted:

Moist Ingredients:

Egg Whites:

Optional Nuts:



  1. Preheat oven to 325°.
  2. Have ungreased 10-inch tube pan with a removable bottom ready.
  3. Sift dry ingredients into a large work bowl, set aside.
  4. Separate the 8 eggs, saving 5 egg yolks to a large work bowl.
  5. Place 8 egg whites in a separate work bowl and set aside.
  6. Beat on high speed, the 5 egg yolks, pumpkin, oil, and vanilla until smooth.
  7. Add the dry ingredients to the pumpkin mixture and beat on low until smooth; set aside.
  8. Add ½ teaspoon cream of tartar to the the bowl with the 8 egg whites.
  9. Beat together the egg whites and cream of tartar until soft peaks form.
  10. Beating on high speed, gradually add the ¼ cup sugar to the egg white mixture.
  11. Beat the egg white and sugar mixture until the peaks are stiff but not dry.
  12. Use a rubber spatula to fold ¼ of the egg whites into the pumpkin mixture.
  13. Fold in remaining whites.
  14. If adding nuts, gently fold into batter.
  15. Scrape the batter into the tube pan and spread evenly.
  16. Bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean; 55 to 65 minutes.
  17. Cool upside down for at least 1½ hours. If your tube pan does not have feet, place the tube over a bottle neck and rest the pan on 4 glasses.
  18. Using a straight, long metal spatula or knife, gently loosen the cake from the edges of tube pan.
  19. Place the flat "bottom" part of the tube on a flat surface.
  20. Using the metal spatula or knife, loosen the cake from the flat part of the tube.
  21. Place a serving platter over the tube and invert the cake onto the platter.
  22. Glaze with Creamy Glaze or serve with whipped cream or vanilla ice cream.


This is very light, flavorful chiffon cake that will disappear fast!

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Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).