Pumpkin Chiffon Cake - cooking recipe

Ingredients
    2 c. flour, sifted
    1 1/2 c. sugar
    3 tsp. baking powder
    1 tsp. salt
    1/2 tsp. cloves
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    7 large eggs, separated
    3/4 c. canned pumpkin
    1/2 c. oil
    1/2 c. water
    1/2 tsp. cream of tartar
Preparation
    Sift dry ingredients
    into bowl.
    Separate eggs and egg whites in large
    mixing bowl.
    In small bowl, blend egg yolks, pumpkin, oil and
    water.
    Make
    well in center of dry ingredients and add liquid
    mixture all at once, beat at medium speed for 1 minute. Beat
    egg
    whites
    until
    foamy.
    Add
    cream of tartar and beat until
    stiff.
    Pour
    pumpkin batter gradually over beaten egg whites
    and fold in until blended.\tPour into greased tube pan and bake
    at
    325\u00b0
    for 55 minutes, 15 to 20 minutes in 350\u00b0 oven. Cool.
    Frost is desired.

Leave a comment