Delightful Autumn Pumpkin Chiffon Cake - Light and Fluffy!
45
min
132
Calories
0g
Fats
28g
Carbs
2g
Protein
Immerse yourself in the flavors of fall with this light and fluffy Autumn Pumpkin Chiffon Cake. Perfect for any occasion, this delicious dessert combines the rich taste of pumpkin with the airy texture of chiffon cake, all while being dairy-free and vegetarian friendly.
Ingredients:
Step 1: Prepare Your Oven and Ingredients
Start your baking adventure by preheating your oven to 325°F. This will ensure it's at the perfect temperature for baking your pumpkin chiffon cake. Gather all your ingredients to have them ready. This step includes measuring out the flour, granulated sugar, pumpkin pie spice, baking powder, and salt into one large bowl. Then, in a medium bowl, combine the egg yolks and pumpkin puree. Mixing your wet and dry ingredients separately allows for an even distribution once combined. It's all about the fluffiness in chiffon cakes!
Pro Tip: Always sift your flour and sugar to avoid lumps in the cake batter.
Step 2: Combine and Whip
With your oven preheating and ingredients prepared, now is the time to incorporate the pumpkin mixture into the flour mixture. Stir until you get a smooth consistency. Then, in a clean bowl, whip the egg whites using an electric mixer on medium until foamy. Gradually add the sugar and continue beating until stiff peaks form. This step is crucial for the light and airy texture of the chiffon cake. Make sure not to overbeat, as the goal is to have stiff yet moist peaks. It’s the secret behind the cake’s delightful fluffiness.
Pro Tip: Ensure your bowl and whisk are completely grease-free before whipping egg whites.
Step 3: Fold and Bake
Folding is an art in baking chiffon cakes. Start by gently folding a quarter of the egg white mixture into the pumpkin batter. Make sure not to deflate the egg whites; use a rubber spatula and fold just until no streaks remain. Repeat with the remaining egg white mixture. Pour the batter into a 10-inch tube pan and bake for 55 minutes or until a cake tester comes out clean. The slow and careful folding ensures the batter stays airy, giving the cake its signature chiffon texture.
Pro Tip: A tall, smooth-sided tube pan is essential for even baking and easy cooling.
Step 4: Cool and Decorate
After baking, let the cake cool in the pan for 5 minutes. Then, invert the pan onto a narrow-necked bottle and let it hang upside down until completely cool, about 1 1/2 hours. This unique cooling method helps the cake maintain its volume. Once cool, place the cake right side up and carefully remove the pan. To serve, dust the cake with powdered sugar for a sweet and elegant finish. This final touch not only adds to the flavor but also makes your Autumn Pumpkin Chiffon Cake a feast for the eyes.
Pro Tip: Sifting powdered sugar on the cake adds a simple yet sophisticated look.
