4 eggsk, separated, plus 5 egg whites, at toom temperature
1 c canned pumpkin
Instructions
Preheat the oven to 325. In a large bowl, whisk together the flour, 3/4 c sugar, baking powder and saalt. In a medium bowl, combine the egg yolks and pumpkin. Stir the pumpkin mitures into the florour mixture until smooth
Using an electric mixer with a whisk attachment,whip the remaining 9 egg whites at med speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 1/2 cup sugar; increase the speed to high and beat until stiff but still moist, 1 - 2 minutes.
Add one quarter of the egg white mixture to the pumpkin batter, folding with rubber spatula just until nostreakas remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10 in tube pan with a removabe bottom and bake until springly to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
Let cool in the cake pan for 5 minutes, then invert the pan onto a narrow necked bottle and let hangupside down until completely cool, about 1 and a half hours. Place the cake right side up and remove the pan. To serve, dust the cake with confedctiners sugar
Serving
Suggestions
calories 123, fat 2 ; barbs 25g, protein 5
Originally Submitted
11/22/2010
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