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Pumpkin Ice Cream Cake

  Cake flour 2 Cup (32 tbs), sifted
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Eggs 6 , separated (At Room Temperature)
  Canned pumpkin puree 16 Ounce (1 Can)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Cream of tartar 1⁄2 Teaspoon
  Chopped crystallized ginger 2 Tablespoon
  Heavy cream 2 Cup (32 tbs) (1 Pint)
  Sugar 2 Tablespoon

1. Preheat the oven to slow (325°).
2. Prepare the Pumpkin Chiffon Cakes: Sift together the cake flour, 1 cup of the sugar, the baking powder, salt, cinnamon, cloves and nutmeg into a large bowl. Add the egg yolks, pumpkin, oil and water; beat the mixture with a wire whisk until smooth. Set aside.
3. Beat the egg whites with the cream of tartar in a large bowl with an electric mixer until foamy. Gradually beat in the remaining 1/2 cup sugar. Continue to beat the whites until stiff, but not dry, peaks form. Fold the beaten whites into the pumpkin batter. Turn the batter into two ungreased 9 x 5 x 3-inch loaf pans.
4. Bake the cakes in the preheated slow oven (325°) for 45 to 55 minutes or until the cakes spring back when lightly touched with your fingertip and a wooden pick inserted in the center comes out clean. Cool the cakes in the pans on wire racks.
5. When the cakes are completely cooled, loosen them from the sides of the pans. Remove the cakes from the pans. Using a long serrated knife, split each cake in half horizontally. Place the layers in the freezer to chill while preparing the filling.
6. Wash and dry the loaf pans. Line the pans with heavy-duty aluminum foil cut to cover the bottom and the two long sides, leaving a small overhang to grasp.
7. Prepare the Ice Cream Layer: Soften the ice cream slightly in a bowl. Fold in the ginger.
8. Place the bottom layer of one cake, cut-side up, in one of the foil-lined pans. Spread the cake evenly with half of the ice cream mixture. Cover the ice cream with the top cake layer, cut-side down. Freeze the cake until firm, for about 3 hours. Repeat to make the second cake.
9. When the cakes are firm, lift each cake out of the pan, grasping the foil. Invert the cakes onto serving plates; remove the foil. Return the cakes to the freezer.
10. Prepare the Frosting: Beat together the cream and sugar in a large bowl until stiff. Spoon some of the whipped cream into a pastry bag fitted with a small star tip. Frost the tops and the sides of the cakes with the remaining whipped cream. Pipe cream onto the cakes to decorate. Return the cakes to the freezer until serving time. If not serving the cakes the same day they're frosted, cover the cakes with plastic wrap when the frosting is frozen solid.
11. If cakes are frozen, let them stand for 20 to 30 minutes at room temperature, to soften slightly. Just before serving the cakes, sprinkle the tops lightly with ground ginger, if you wish. Garnish with kumquats, red grapes and green leaves or additional crystallized ginger.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 481 Calories from Fat 240

% Daily Value*

Total Fat 27 g41.7%

Saturated Fat 11.3 g56.5%

Trans Fat 0 g

Cholesterol 160.5 mg53.5%

Sodium 314.4 mg13.1%

Total Carbohydrates 55 g18.3%

Dietary Fiber 4 g16.1%

Sugars 31.2 g

Protein 8 g15.7%

Vitamin A 131.9% Vitamin C 5.2%

Calcium 17.1% Iron 9.6%

*Based on a 2000 Calorie diet

Pumpkin Ice Cream Cake Recipe