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    You are in: Home / Recipes / Pumpkin Chiffon Cake Recipe
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    Pumpkin Chiffon Cake

    Pumpkin Chiffon Cake. Photo by Pam-I-Am

    1/6 Photos of Pumpkin Chiffon Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Pam-I-Am's Note:

    Light and airy. Travels well to grandma's house for Thanksgiving. Pumpkin cake at it's best. Serve with a dollop of whipping cream or --Rita's-- Almond Cream Cheese Glaze.

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    Units: US | Metric


    1. 1
      Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
    2. 2
      Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
    3. 3
      Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
    4. 4
      Pour egg-white batter over the yolk batter and gently fold to blend.
    5. 5
      Pour mixture into a non-greased 10-inch tube pan.
    6. 6
      Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Chiffon Cake

    Serving Size: 1 (131 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 373.7
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 2.1 g
    Cholesterol 148.8 mg
    Sodium 399.9 mg
    Total Carbohydrate 52.9 g
    Dietary Fiber 0.7 g
    Sugars 30.3 g
    Protein 7.3 g

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