Pumpkin chiffon cake
1 tube cake
Ingredients
| Quantity | 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 | 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 |
| Icing, orange-colored | ||
| Cream, whipped | ||
| Cherries | ||
| Ginger, candies | ||
Directions
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