Autumn Pumpkin Chiffon Cake

Autumn Pumpkin Chiffon Cake

  Ready in : 45 mins

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. If you have flour, pumpkin puree, granulated sugar, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. It is brought to you by Foodista. It works well as a dessert. Overall, this recipe earns a rather bad spoonacular score of 29%.

  1. vegetarian vegetarian
  2. gluten free dairy free

Diets

  1. DAIRY FREE

  2. LACTO OVO VEGETARIAN

Ingredients
baking powder

baking powder

1 teaspoon

pumpkin puree

pumpkin puree

1 cup

eggs

eggs

4

flour

flour

1 cup

granulated sugar

granulated sugar

1.25 cups

pumpkin pie spice

pumpkin pie spice

1 tablespoon

salt

salt

0.5 teaspoon

Cooking in Steps

  1. 1
    Preheat the oven to 32

    oven
    oven

  2. 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.

    pumpkin pie spice

    pumpkin pie spice

    granulated sugar

    granulated sugar

    baking powder

    baking powder

    canned pumpkin

    canned pumpkin

    egg whites

    egg whites

    egg yolk

    egg yolk

    pumpkin

    pumpkin

    all purpose flour

    all purpose flour

    salt

    salt

    hand mixer
    hand mixer
    whisk
    whisk
    bowl
    bowl

  3. 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.

    egg whites

    egg whites

    pumpkin

    pumpkin

    spatula
    spatula

  4. 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.

    oven
    oven
    frying pan
    frying pan

  5. 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.

    cake form
    cake form

  6. 6
    Place the cake right side up and remove the pan. To serve, dust the cake with the confectioners sugar.

    powdered sugar

    powdered sugar

    frying pan
    frying pan

Similar Recipes