Pumpkin Chiffon Cake
|Sifted cake flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|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 (350Â°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.