Pumpkin Chiffon Cake Recipe

I admit, I ‘m really am not a huge fan of pumpkin pie – though I don’t mind pumpkin in other types of desserts. I recently came upon this Pumpkin Chiffon Cake recipe in the September issue of Rachel Ray and just had to give it a try. I thought it would be a great alternative to offer during the holidays for those like myself who want a little pumpkin sweetness, without it being in the form of a pie.


This foam cake is very light and airy and reminds me somewhat of an angel food type cake. The difference though between chiffon and angel food cakes is obviously the fat content…the chiffon has much more than the angel food. It does involve a few different steps and special techniques, but has definitely earned a space on my holiday recipe list.

Pumpkin Chiffon Cake
{curiosity of Rachael Ray Magazine}
Ingredients Needed:
1 Cup of Flour
1 1/4 Cups of Granulated Sugar
1 Tablespoon of Pumpkin Pie Spice
1 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
4 Eggs, separated, at room temperature
5 Egg Whites, at room temperature
1 Cup of Pumpkin Puree {canned pumpkin}
Confectioners’ Sugar for dusting

Preheat the oven to 350º.


In a large bowl, whisk together the flour, 3/4 cup of the granulated sugar, the pumpkin pie spie, baking powder, and salt – set aside.


In a separate medium bowl, combine the 4 egg yolks and pumpkin puree.
{Pumpkin puree is the same as canned pumpkin – just don’t confuse it with pumpkin pie filling which is not the same}

Stir the pumpkin mixture into the flour mixture until smooth and set aside.


The next step is to beat the eggs. Some tips I have found very helpful for this step are {1} make sure your egg whites are at room temperature. Let them sit on the counter for about 30 minutes or so once taken out of the fridge before using. {2} Use a very clean bowl to mix {no oil residual left behind} and make sure there are no egg yolks in your whites – even the tiniest bit will mess up this step and not give you a stiff consistency. {3} I used a stand mixer to whip the eggs which I thought was a lot easier than a hand mixer.

Using an electric mixer, with the whisk attachment, whip the 9 egg whites at medium speed until foamy, about two minutes. With the machine still on, gradually add in the remaining 1/2 cup of granulated sugar. Increase the speed to high and beat until stiff – but still moist, 1-2 minutes.


Add one quarter of the egg-white mixture to the pumpkin batter, folding with a rubber spatula until no streaks remain. Add in the remainder of the egg-white batter and continue to fold until it is evenly combined.


The recipe calls for a 10 inch tube pan – though I baked mine in a spring form pan with a tube insert.

Tube pans, also often called angle food cake pans, have tall straight sides and removable bottoms. The tub in the center allows heat to penetrate all sides of the cake and are quite important when baking dense cakes as it prevents the center from being undercooked. These pans generally also have feet so you can easily turn the pan upside down when cooling.

Pour the batter into the pan and bake for for 55 minutes; until a cake tester inserted in the center comes out clean.


When you remove the cake from the oven let it cool for 5 minutes, then invert the pan and continue to cool. By hanging the cake upside down to cool it will keep it’s air like quality and not sink down by it’s own weight. This is where the feet on a tube pan come in handy, however you can also turn the pan upside down and hang on a narrow neck bottle. {you don’t need a huge a bottle to do this as a regular bottle will suffice…I promise this is the largest bottle of wine I own ;) } Let the cake hang until it is completely cool, about 1 1/2 hours.

Tip: There is no need to grease the pan prior to baking – as if you do this step will not work…and the cake will side right out when turned upside down.


Dust with confectioners’ sugar prior to serving.

Hope you have a wonderful weekend! I’m over at According to Kelly today sharing in the Holiday Bake, Craft & Sew Along – Hope you can stop by and say hi! There are lots of ideas to help you start preparing for your handmade holidays now ~ Enjoy!

                  

Comments

  1. OMGosh, this sounds yummy Ÿ

  2. mmm… I’m definitely bookmarking this! :)

  3. Mmmm! Looks so yummy! I love anything with pumpkin in it!
    Jo-Anna

  4. I can just imagine how delish your kitchen smelled today! It looks wonderful!

  5. This sounds delish!

  6. I adore anything pumpkin and this sounds fabulous! I’m going to the pantry right after I finish my comment to see if I happen to have a can…if not, it’s on my grocery list for tomorrow! thank you for sharing :) diane

  7. I’m book marking this recipe. Thank you for the hint with the bottle and letting “hang” to cool.
    Thanks for sharing!!!

  8. this looks fantastic! perfect for the Thanksgiving dessert I am on the hook for making this year :D

        

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