Pumpkin chiffon cake
I am not a fan of pumpkin pie (*GASP*!), so I was excited to find this recipe. I love pumpkin, but the custard of the pumpkin pie is just really too rich and heavy for my tastes. I made this last year for Thanksgiving in lieu of a pie. I was worried my dad would miss his usual pumpkin pie, but he loved this cake! This gives you the same pumpkin flavor and spice from the traditional pie, but it’s a much lighter dessert option.
1 c. flour
1 1/4 c. sugar
1 Tbsp. pumpkin pie spice (recipe follows)
1 tsp. baking powder
1/2 tsp. salt
4 eggs, separated, plus 5 egg whites, at room temperature
1 c. canned pumpkin puree
confectioner’s sugar for dusting
Preheat oven to 325 degrees. In a large bowl, whisk together the flour, 3/4 c. sugar, pumpkin pie spice, baking powder, and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth. Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually add the sugar, increase the speed to high, and whip until stiff but still moist, about another 2 minutes. Fold the whipped egg whites into the pumpkin batter carefully in four parts – fold each portion of whites in until no white streaks remain, being careful not to deflate the egg whites. Gently transfer batter to a greased and floured Bundt pan. Bake until springy to the touch and a toothpick inserted in the middle comes out clean, about 55 minutes. Remove to a cooling rack and allow to cool completely. If using a tube pan, invert pan after 5 minutes and allow to cool 90 minutes before removing from pan. Dust with confectioner’s sugar to serve.