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Pumpkin Chiffon Cake

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  Sifted cake flour 2 Cup (32 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Cooking oil 1⁄2 Cup (8 tbs)
  Egg yolks 8
  Water 1⁄2 Cup (8 tbs)
  Canned pumpkin/Thick mashed cooked fresh pumpkin 3⁄4 Cup (12 tbs)
  Cream of tartar 1⁄2 Teaspoon
  Egg whites 1 Cup (16 tbs) (8 Egg Whites)

Sift first 7 ingredients into mixing bowl; make well in center.
Add in order cooking oil, egg yolks, water and pumpkin.
Beat until satin smooth.
Add cream of tartar to egg whites; beat to very stiff peaks.
Pour egg-yolk batter in thin stream over entire surface of whites, gently folding to blend.
Bake in ungreased 10-inch tube pan in preheated slow oven (325 F.) for 55 minutes; then increase heat to moderate (350°F.) and bake for 10 minutes longer.
Invert on rack; remove when cool.
Frost with an orange-colored icing and decorate with flowers of whipped cream, cherries, and candied gingerroot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3675 Calories from Fat 1328

% Daily Value*

Total Fat 150 g230.6%

Saturated Fat 29 g144.8%

Trans Fat 0 g

Cholesterol 1480.7 mg493.6%

Sodium 3600.2 mg150%

Total Carbohydrates 528 g176%

Dietary Fiber 13.6 g54.6%

Sugars 309.8 g

Protein 68 g136.4%

Vitamin A 607.2% Vitamin C 16.7%

Calcium 143.4% Iron 149.2%

*Based on a 2000 Calorie diet

Pumpkin Chiffon Cake Recipe