Pumpkin Chiffon Cake

skdk833

Serves 12

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 oven to 325 degrees. In a large bowl, whisk together the flour, 3/4 cups sugar, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir pumpkin mixture into the flour mixture until smooth.
2. Using a mixer whip the 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk the remaining 1/2 cup sugar; increase the speed to high and beat until stiff but still moist. 1 to 2 minutes.
3. Add 1/4 of the egg white mixture (step #2) into the pumpkin mixture (step #1), folding with a rubber spatula. Fold the rest of the egg mixture in the same manner. Pour mixture into a 10" tube pan with removable bottom. Bake until springy to the touch or until a cake tester comes out clean, approximately 55 minutes.
4. Let cool in the pan for 5 minutes, then invert pan (upside down) onto a narrow bottle and let cool about 1 1/2 hours. (This is the same process as making an angel food cake - sounds complicated but it is not). Remove from pan, dust with confectionery sugar.

Calories: 123
Fat: 2g
Carbs: 25g
Protein: 5g

Enjoy. Trust me, it is not as hard as it sounds, just takes a little practice.

Sharonbed4d

Will definitely try it!

kdiamond

Sounds very good!