Pumpkin Chiffon Cake
Pumpkin Chiffon Cake is a light and airy dessert that beautifully balances the warm spices of cinnamon, nutmeg, and cloves with the subtle sweetness of pumpkin. It's perfect for autumn gatherings and holidays, delighting those who appreciate a moist cake with a delicate texture.
Ingredients
Instructions
- Sift flour, sugar, baking powder, salt, cloves, cinnamon, and nutmeg into a bowl.
- Separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate bowl.
- In the bowl with the egg yolks, blend in pumpkin, oil, and water.
- Make a well in the center of the dry ingredients and add the liquid mixture all at once.
- Beat at medium speed for 1 minute.
- Beat the egg whites until foamy.
- Add cream of tartar and beat until stiff peaks form.
- Pour the pumpkin batter gradually over the beaten egg whites and fold in until blended.
- Pour the mixture into a greased tube pan.
- Bake at 325°F for 55 minutes, or at 350°F for 15 to 20 minutes.
- Cool the cake before frosting if desired.
Nutrition & Diet Analysis (per serving)
837
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).