pumpkin chiffon cake. Chiffon cake is a light, airy cake for when you want dessert but don't want to be bogged down with something heavy. Chiffon boasts both the rich taste and crumbly texture of a yellow cake as well as the lightness and sponge of an angel food cake. This pumpkin chiffon cake recipe is tender and sweet with hints of fall spices!

Pumpkin normally appears in rich pies or hearty cakes. But here, with rice flour and a hint of spice, it produces a moist, fluffy cake with subtle flavors. I've tasted it with every imaginable topping from frosting to whipped cream and candied nuts, only to find that a sprinkling of spiced sugar is the best topping of all: Everything else overwhelms the delicate flavor of the cake. You can cook pumpkin chiffon cake using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of pumpkin chiffon cake

Prepare 1 cup of flour.
It's 1 1/4 cup of sugar.
It's 1 tbsp of pumpkin pie spice.
Prepare 1 tsp of baking powder.
You need 1/2 tsp of salt.
It's 4 of eggs.
You need 5 of egg whites.
It's 1 cup of pumpkin puree.

Posted in Cakes, Comfort Foods, Delicious Baking, Desserts & Baking. Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Stir the pumpkin mixture into the flour mixture until smooth.

pumpkin chiffon cake instructions

whisk together flour, 3/4 c. sugar, pumpkin pie spice, baking powder & salt..
combine egg yolks & pumpkin puree. stir into flour mixture..
whip egg whites on med. speed 2 min. gradually add 1/2 c. sugar & beat on high 1-2 min..
fold into pumpkin batter & pour into 10" tube pan. bake at 325 for 55 min. cool 5 min. then invert & cool 1 1/2 hrs..

But let us make our case for the under-appreciated fancy cousin of pumpkin pie, Pumpkin Chiffon Pie. Impossibly light and fluffy, the filling. Be the first to review this recipe. I had this cake a couple of years ago, and it was so good, it has stuck in my mind. This cake is so very moist and delicious.