Pumpkin chiffon cake

Yield: 1 tube cake

Measure Ingredient
2 cups Flour, cake; sifted
1½ cup Sugar
3 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon, ground
½ teaspoon Cloves, ground
½ teaspoon Nutmeg, ground
½ cup Oil, salad
8 \N Egg yolks
½ cup Water
¾ cup Pumpkin; canned or thick, mashed cooked fresh pumpkin
½ teaspoon Cream of tartar
1 cup Egg whites; about 8
\N \N Icing, orange-colored
\N \N Cream, whipped
\N \N Cherries
\N \N Ginger, candies

Combine dry ingredients in mixing bowl; make a well in center. Add in order; salad oil, egg yolks, water, pumpkin. Beat until satin smooth. Add cream of tartar to egg whites; beat to very stiff peaks.

Pour egg yolk batter in thin stream over entire surface of whites, gently folding to blend. Bake in ungreased 10" tube pan at 325 degrees for 55 minutes; then increase heat to 350 degrees and bake for 10 minutes. Invert on rack; remove when cool. Frost with an orange-colored icing and decorate with flowers of whipped cream, cherries, and candies ginger.

SOURCE: Southern Living Magazine, November 197s. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94

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