Gold 'N Spice Chiffon Cake - cooking recipe

Ingredients

2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
7 large eggs
3/4 c. canned pumpkin
1/2 c. salad oil
1/2 c. water
1/2 tsp. cream of tartar

Preparation

Preheat oven to 325\u00b0.
Sift dry ingredients together into mixing bowl.
Separate eggs; set whites aside.
In small bowl, combine yolks with pumpkin, oil and water.
Make a well in center of dry ingredients; add liquid all at once.
Blend until smooth. Beat whites until foamy.
Add cream of tartar; beat until stiff. Fold into pumpkin batter.
Turn into angel food pan.
Bake 55 minutes.
Raise temperature to 350\u00b0.
Bake 15 minutes longer. Frost with maple icing.
Decorate with walnuts.