Pumpkin Chiffon Cake

• Preparation time: 20 minutes
• Baking time: 60 minutes
• Cooling time: 1½ hours

Ingredients

Tube Pan:

• 1 ungreased 10-inch tube pan with a removable bottom

Dry Ingredients:

• 2¼ cups cake flour (or 2 cups flour)
• 1¼ cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Moist Ingredients:

• 5 large egg yolks
• 1¼ cups pumpkin puree
• ½ cup vegetable oil
• 1 teaspoon vanilla

Egg Whites:

• 8 large egg whites
• ½ teaspoon cream of tartar
• ¼ cup sugar

Optional Nuts:

• ¾ cup finely chopped walnuts

Toppings:

• 1 recipe Creamy Glaze
• or
• Whipped Cream
• or
• Vanilla Ice Cream

Ingredients

 (serves 4)

Section

Instructions

1. Preheat oven to 325°.
2. Have ungreased 10-inch tube pan with a removable bottom ready.
3. Sift dry ingredients into a large 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. With clean beaters, 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. Repeat until all of the egg whites are folded in.
14. If adding nuts, gently fold into batter.
15. Using a spatula, gently transfer 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. Once baked, invert the cake immediately to prevent it from sinking.
18. Cool upside down until completely cool; at least 1½ hours. If your tube pan does not have feet, place the tube over a bottle neck. If tipsy place a few overturned mugs or bowls under the pan for stability.
19. To remove the cake from the funnel pan, first slide a straight edged metal spatula or knife around perimeter of pan, pressing the knife against the pan to avoid tearing the cake.
20. Once the sides are completely released, press the removable bottom of the pan away from the side.
21. With your hand gripped around the top portion of the funnel, pull the funnel with the cake out of the pan.
22. Place the flat "bottom" part of the tube on a flat surface.
23. Slide the metal spatula or knife under the cake to detach it from the bottom of the tube.
24. Invert the tube and allow the cake to drop onto a serving platter.
25. Glaze with Creamy Glaze or serve with whipped cream or vanilla ice cream.
26. Gently slice the cake with a serrated knife and serve.

Comments

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

Categorized in

• Cakes/Cupcakes
• Holiday Recipes

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

© Copyright since 2011, ValeriesCookbook.com. All rights reserved.