Pumpkin Chiffon Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Pumpkin Chiffon Cake calories by ingredient
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Number of Servings: 16


    1 1/4 cup Cake Flour
    1 tsp Cinnamon
    3/4 tsp Salt
    1/2 tsp Ginger
    1/4 tsp Nutmeg
    2 cups Icing Sugar
    1 2/3 cup Liquid Egg Whites
    1 1/2 tsp Cream Of Tartar
    1 1/2 tsp Vanilla
    1 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.

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