Pumpkin Chiffon Cake - cooking recipe

Ingredients

2 cups cake flour, sifted
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup canola oil
8 large eggs, separated
1/2 cup water
3/4 cup pumpkin puree
1/2 teaspoon cream of tartar

Preparation

Heat oven to 325\u00b0F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
Pour egg-white batter over the yolk batter and gently fold to blend.
Pour mixture into a non-greased 10-inch tube pan.
Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.