Pumpkin Chiffon Cake

Pumpkin Chiffon Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 2.0 g
  • Cholesterol: 61.7 mg
  • Sodium: 195.3 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.3 g

View full nutritional breakdown of Pumpkin Chiffon Cake calories by ingredient
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Number of Servings: 12


    *GV All Purpose Flour, 1 cup (remove)
    Granulated Sugar, 1.25 cup (remove)
    *Pumpkin Pie spice, 1 tbsp (remove)
    Baking Powder, 1 tsp (remove)
    Salt, 0.5 tsp (remove)
    Egg, fresh, 4 large (remove)SEPARATED
    GV 100% Liquid Egg Whites 3 tbsp = 1 large egg white, 5 serving (remove)
    *Pumpkin, Libby's Canned Pure Pumpkin, 3.5 cups/can, 3.5 cup (remove)
    Confectioners sugar to dust finished cake (NOT in nutritional values)


Preheat the oven to 325 F.
In a large bowl whisk together the flour, 3/4 cup of the sugar, the pumpkin pie spice, baking powder,and salt.
In a medium bowl combine the egg YOLKS and the TIN of pumpkin. Stir the pumpkin mixture into the flour mixture until smooth.
Using an electric mixer with the whisk attachment, whip the 9 egg WHITES at medium speed until foamy, about 2 minutes. With the mixer still running, gradually whisk in the remaining 1/2 cup of sugar, increase the speed to HIGH and beat until stiff but still moist, 1 to 2 minutes.
Add one quarter of the egg-white mixture TO the pumpkin batter, folding with a rubber spatula just until no streaks remain. Repeat with the reamining egg white mixture.
Pour the batter into a 10-inch tube pan with a removable bottom.
Bake until a cake tester inserted in the center comes out clean, 55 minutes.
Let cool for 5 minutes, then invert the pan onto a narrow-necked bottle. Let hang upside down until completely cooled, about 1 1/2 hours. Place the cake right side up and remove the pan.
To serve, dust with confectioners sugar.

Serving Size: Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user LINDALOU_77.

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