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Pumpkin Chiffon Cake


I am so excited about discovering this recipe! It was in my grandma's recipe box and is a General Mills recipe from 1951! It describes this cake as a "spectacular beauty", and I absolutely agree. This delicate, light cake with just the right amount of pumpkin flavor is so incredible. We ate it so fast, and everyone raved about it!


 

Pumpkin Chiffon Cake

Serves 10


1/2 cup oil

6 egg yolks, unbeaten

1/2 cup canned pumpkin

1/2 cup cold water

1 teaspoon vanilla

2 cups gluten free 1:1 flour (Bob's Red Mill 1:1 works great)

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/8 teaspoon each cloves, ginger, and nutmeg

1 cup egg whites (I used all the whites from the 6 egg yolks)

1/2 teaspoon cream of tartar


In a large mixing bowl, beat together the oil, egg yolks, pumpkin, water, and vanilla. Add the dry ingredients and mix until smooth. In another mixing bowl, beat egg whites with cream of tartar until stiff peaks are formed. Fold into cake batter. Pour batter into ungreased bundt pan or angel food cake pan and bake at 325° F for 1 hour and 15 minutes, or until top surface of cake springs back when lightly touched and cracks look dry. Immediately turn pan upside down and place center of pan onto a can. Let stand until cool. Use a spatula to loosen from pan, then turn upside down onto serving plate. Top with freshly whipped cream if desired.


 

This is literally our new favorite fall cake! Such a fantastic recipe discovery! My favorite so far of all my grandma's recipes. I baked mine in my angel food cake pan, and it turned out perfect. Although it has egg whites, it is still more cake-like than an angel food cake, but has a delicate light texture. We honestly couldn't believe how yummy it is!


The day I first made this, my son had a friend over for dinner who isn't a huge fan of pumpkin things. Let me just say that he not only devoured his slice but asked for a second!


I'm so excited to share this recipe with you and hope you love it as much as we do! Happy baking!



Recipe Source: Recipe from my Grandma Carol Preece

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