Chiffon cake is my favorite cake of all. Its super light and airy. Since I have some pureed pumpkin left, I thought of making a chiffon cake. My family devoured it almost as soon as it came out of the oven. It has all the spices as the pumpkin pie. Since I did not have any pumpkin seeds, I used couple of sliced almonds and it was perfect as it gave it a little crunch at the top. I dont quite like to use frosting on my chiffons. Just probably a little dollop of whip cream will do the trick.
120 g pumpkin puree
50 g vegetable oil
50 g milk
¼ tsp salt
6 egg yolks
120 g super fine flour or cake flour
2 tsp pumpkin spice mix
6 egg whites
¼ tsp cream of tartar
120 g fine granulated sugar
In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour with a spatula till just blended.
In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.
Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
Transfer batter in chiffon pan and bake at 350 degrees for 35-40 minutes.
Invert cake immediately and cool completely before removing from pan.