Sunday, October 16, 2011

Pumpkin Chiffon Cake


There's nothing more beautiful than fall colours. This shot was taken of a tree in our backyard. We have the most beautiful view!

Now, onto the cake!



We served this cake for (Canadian) Thanksgiving. It was a hit with everyone!





Pumpkin Chiffon Cake from Everyday with Rachael Ray


INGREDIENTS

  • 1 cup flour
  • 1 1/4 cups granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, separated, plus 5 egg whites, at room temperature
  • 1 cup canned pure pumpkin puree
  • Confectioners’ sugar, for dusting


  1. Preheat the oven to 325°. In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the 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.
  2. 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 whisk in the remaining 1/2 cup granulated sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
  3. Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
  4. Let cool in the cake pan for 5 minutes, then invert the pan onto a narrow-necked bottle and let hang upside down until completely cool, about 1 1/2 hours. (See photo below) Place the cake right side up and remove the pan. To serve, dust the cake with the confectioners’ sugar.


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