Pumpkin Chiffon Cake
By: Yuna Wu
Published: Wednesday, December 2, 2009 - 1:16am

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.