Autumn Pumpkin Chiffon Cake
The recipe Autumn Pumpkin Chiffon Cake can be made in approximately 45 minutes. This dairy free and lacto ovo vegetarian recipe serves 12 and costs 32 cents per serving. One serving contains 132 calories, 2g of protein, and 0g of fat.
Cook time
45 min
Servings
12
Ingredients
7
Nutrition
per serving132 kcal
Calories
2 g
Protein
0 g
Fat
31 g
Carbs
Ingredients
For 12 servings
Kitchen Tools
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Instructions
- 1
Preheat the oven to 32
- 2
In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. 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.
- 3
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.
- 4
Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
- 5
Let cool in the cake pan for 5 minutes, then invert the pan onto a narrow-necked bottle and let hang upside down until completely cool, about 1 1/2 hours.
- 6
Place the cake right side up and remove the pan. To serve, dust the cake with the confectioners sugar.
