Gold 'N Spice Chiffon Cake Recipe

Name: Gold 'N Spice Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted flour; 1 1/2 c. sugar; 3 tsp. baking powder; 1 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. cloves; 1/2 tsp. nutmeg; 7 large eggs; 3/4 c. canned pumpkin; 1/2 c. salad oil; 1/2 c. water; 1/2 tsp. cream of tartar

Servings: persons

2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
7 large eggs
3/4 c. canned pumpkin
1/2 c. salad oil
1/2 c. water
1/2 tsp. cream of tartar

1
Preheat oven to 325u00b0.
2
Sift dry ingredients together into mixing bowl.
3
Separate eggs; set whites aside.
4
In small bowl, combine yolks with pumpkin, oil and water.
5
Make a well in center of dry ingredients; add liquid all at once.
6
Blend until smooth. Beat whites until foamy.
7
Add cream of tartar; beat until stiff. Fold into pumpkin batter.
8
Turn into angel food pan.
9
Bake 55 minutes.
10
Raise temperature to 350u00b0.
11
Bake 15 minutes longer. Frost with maple icing.
12
Decorate with walnuts.

1309

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. sifted flour, 1 1/2 c. sugar, 3 tsp. baking powder, 1 tsp. salt, and more.

Yes, Gold 'N Spice Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gold 'N Spice Chiffon Cake

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