Description
A light and airy pumpkin chiffon cake that is perfect for fall celebrations, combining the flavors of pumpkin and spices for a delightful dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 4 large eggs, separated
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the oil, pumpkin puree, and egg yolks until smooth.
- Combine the wet and dry ingredients until just mixed.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the pumpkin mixture until fully incorporated.
- Pour the batter into an ungreased tube pan and bake for 55-60 minutes.
- Once baked, invert the pan and let the cake cool completely before removing it from the pan.
- Serve with whipped cream or your favorite frosting.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not grease the pan, as the cake needs to cling to the sides to rise properly.
- This cake can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg