Pumpkin Chiffon Cake

12 ingredients
6 steps

Ingredients

  • 2 cups cake flour, sifted
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 8 large eggs, separated
  • 1/2 cup water
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon cream of tartar

Directions

  1. 1
    Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
  2. 2
    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.
  3. 3
    Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
  4. 4
    Pour egg-white batter over the yolk batter and gently fold to blend.
  5. 5
    Pour mixture into a non-greased 10-inch tube pan.
  6. 6
    Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.

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