Pumpkin Chiffon Cake


2 1/4 cups (550 mL) cake-and-pastry-flour
1 1/2 cups (375 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) each salt and cinnamon
1/4 tsp (1 mL) each nutmeg and allspice
1/2 cup (125 mL) vegetable oil
5 egg yolks
3/4 cup (175mL) canned pumpkin
1 tbsp (15 mL) grated orange rind
1/3 cup (75 mL) orange juice
7 egg whites
1/2 tsp (2 mL) cream of tartar
Whipped cream for topping, optional


Preheat oven to 350°F (180°C). In a large bowl, combine flour, 3/4 cup (175 mL) of the sugar, baking powder, salt, cinnamon, nutmeg and allspice; make a well in the center. Pour in oil, egg yolks, pumpkin, orange rind, and juice. Beat well. Set aside.

In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into batter in 3 additions. Pour into ungreased 10-inch (4 L) tube pan.

Bake for 55 to 60 minutes or until top springs back when lightly pressed. Invert pan and let cake hang in pan until cool. Serve with a dollop of whipped cream. Makes 12-14 servings.

Nutrients per serving:

Calories: 274.6
Carbohydrates: 40.7 g
Fat: 10.4 g
Protein: 5.1 g
Sodium: 141.6 mg