Pumpkin Chiffon Cake
2 cups cake flour
1 ½ cups sugar
3 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg, freshly grated
½ tsp ground cloves
½ cup vegetable oil
8 egg yolks
½ cup water
¾ cup canned or freshly cooked and mashed pumpkin
½ tsp cream of tartar
8 egg whites
Sift all dry ingredients into a large mixing bowl
Make a deep well in the center. Add, in order, oil, egg yolks, water and
pumpkin. Beat until satiny smooth.
Add the cream of tartar to the egg whites. Beat until very stiff, but not
Pour the pumpkin mixture in a thin stream over the egg whites; then gently
fold into the whites with a spatula.
Bake in an ungreased cake pan 55 minutes at 325. Then, increase heat to 350
and bake 10 more minutes.
Let cool and use the following cream cheese recipe for frosting.
4 Tbsp butter, softened
3 oz cream cheese, softened
2 cups confectioner’s sugar
1 tsp vanilla
Beat together until fluffy and smooth. Frost cake.