Pumpkin Chiffon Cake

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Yield:

12.0 servings

Added:

December 2, 2009

Creator:

Yuna Wu

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Ingredients

2 cups flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1/2 teaspoon nutmeg

7 lg. eggs, separated

3/4 cup canned pumpkin

1/2 cup oil

1/2 cup water

1/2 teaspoon cream of tartar

Preparation

1

Sift dry ingredients into bowl. Separate eggs and put egg whites in large mixing bowl.

2

In small bowl, blend egg yolks, pumpkin, oil and water.

3

Make well in center of dry ingredients and add liquid mixture all at once; beat at medium speed for 1 minute.

4

Beat egg whites until foamy. Add cream of tartar and beat until stiff (3-5 minutes).

5

Pour pumpkin batter gradually over beaten egg whites and fold in until blended.

6

Pour into ungreased tube pan and bake at 325 degrees for 55 minutes; then 15-20 minutes in 350 degree oven. Invert and cool.

7

Frost as desired.

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