PUMPKIN CHIFFON CAKE
I don't remember getting this recipe, but it says it is from, "Everyday with Racheal Ray". I didn't see any like this so, here it is. ***It's pumpkin-packed and a healthier alternative to high calorie custard pie. ***It will satisfy cake lovers even withou layers of fatty frosting. ***It's sturdy and statuesque---a thin slice...
Provided by Billie Neal
Categories Cakes
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 325 degrees F. Prepare a 10-inch tube pan with a removable bottom.
- 2. In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt.
- 3. In a medium bowl, combine the egg yolks and punpkin puree.
- 4. Stir the pumpkin mixture into the flour mixture until smooth.
- 5. Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes.
- 6. With the machine on, gradually whisk in the remaining 1/2 cup granulated sugar, increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
- 7. Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner.
- 8. Pour the batter into your tube pan and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
- 9. Let cool in the cake pan for 5 minutes, then invert the pan ontl a narrow-necked bottle and let hang upside down until completely cool, about 1 1/2 hours.
- 10. Place the cake right side up and remove the pan.'
- 11. To serve, dust the cake with the confectioners' sugar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
adnan aliahsan
[email protected]I can't wait to try this recipe!
Thetoxictrends
[email protected]This cake is a great way to celebrate fall.
talal asghar
[email protected]I'm definitely going to make this cake again.
Liton sarker
[email protected]This cake is a bit too sweet for my taste, but I'm sure it would be perfect for someone with a sweet tooth.
G.M. Saiful Islam
[email protected]I'm not sure what went wrong, but my cake didn't turn out as light and fluffy as I expected.
noble sena
[email protected]This cake is a bit time-consuming to make, but it's worth the effort.
Anwaar Hassan
[email protected]I've never made a chiffon cake before, but this recipe was easy to follow and the results were amazing.
Kimberly Roberson
[email protected]This cake is perfect for any occasion.
Ranivoarisoa Felani
[email protected]The frosting is a bit too sweet for my taste, but the cake itself is delicious.
Malika Sovana
[email protected]This cake is a great way to use up leftover pumpkin puree.
Pawan Susling
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this cake.
Leona Clingings
[email protected]This cake is so easy to make and it's always a crowd-pleaser.
Jamil Madari
[email protected]The cake was a little dry for my taste, but the frosting was delicious.
Rosemary Odonaka
[email protected]This cake is perfect for fall. The pumpkin flavor is warm and inviting.
John Assabir
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
freddrick ngaira
[email protected]This cake is a must-try for pumpkin lovers. The chiffon cake is light and airy, while the cream cheese frosting is rich and decadent.
Master kaos
[email protected]I've made this cake several times now and it's always a hit. It's so easy to make and the results are always delicious.
Usman Reman
[email protected]This pumpkin chiffon cake was a delight! The cake itself was moist and fluffy, with a delicate pumpkin flavor. The cream cheese frosting was the perfect complement, adding a touch of sweetness and tang.