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.
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