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.
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