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Ingredients
| cake flour: 2 cups (sifted) |
| granulated sugar: 1 1/2 cups |
| baking powder: 1 Tbl |
| ground cinnamon: 1 tsp |
| salt: 1 tsp |
| ground cloves: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| canola oil - for salads, woks and light frying: 1/2 cup |
| eggs: 8 (large//separated) |
| water: 1/2 cup |
| pumpkin puree: 3/4 cup |
| cream of tartar: 1/2 tsp |
Pumpkin Chiffon Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
55 min -
Servings
10 serving(s)
Tags
- Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
- Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
- Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
- Pour egg-white batter over the yolk batter and gently fold to blend.
- Pour mixture into a non-greased 10-inch tube pan.
- Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.