Pumpkin Chiffon Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/4 cup Cake Flour1 tsp Cinnamon3/4 tsp Salt1/2 tsp Ginger1/4 tsp Nutmeg2 cups Icing Sugar1 2/3 cup Liquid Egg Whites1 1/2 tsp Cream Of Tartar1 1/2 tsp Vanilla1 cup Canned Pumpkin
1. Heat oven to 375.
2. Mix together dry ingredients and ONE cup of the icing sugar.
3. In mixer beat egg whites and cream of tartar until soft peaks form. Beat in vanilla. Sprinkle remaining cup of icing sugar in 2 Tbsp at a time. Beat until sugar dissolves and stiff peaks form.
4. Remove one cup of the egg mixture and stir it into the dry ingredients.
5. Gently fold flour mixture into egg mixture, then fold in pumpkin.
6. Bake in tube pan for 35 min. Invert until completely cooled.
Number of Servings: 16
Recipe submitted by SparkPeople user JHAAKSMA.
2. Mix together dry ingredients and ONE cup of the icing sugar.
3. In mixer beat egg whites and cream of tartar until soft peaks form. Beat in vanilla. Sprinkle remaining cup of icing sugar in 2 Tbsp at a time. Beat until sugar dissolves and stiff peaks form.
4. Remove one cup of the egg mixture and stir it into the dry ingredients.
5. Gently fold flour mixture into egg mixture, then fold in pumpkin.
6. Bake in tube pan for 35 min. Invert until completely cooled.
Number of Servings: 16
Recipe submitted by SparkPeople user JHAAKSMA.
Nutritional Info Amount Per Serving
- Calories: 109.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 151.8 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 0.8 g
- Protein: 4.0 g
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