Pumpkin Chiffon Cake Recipe

Name: Pumpkin Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 325u00b0F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
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
Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
4
Pour egg-white batter over the yolk batter and gently fold to blend.
5
Pour mixture into a non-greased 10-inch tube pan.
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.

1069

kcal

Calories

Fat

125

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 cups cake flour, sifted, 1 1/2 cups sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and more.

Yes, Pumpkin 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.

Pumpkin Chiffon Cake

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