YangYang Cooking: Pumpkin Chiffon Cake

This pumpkin chiffon cake is tender and sweet, with a mild pumpkin flavor. Perfect for the fall with a cup of coffee.

Ingredients

Cake flour - 2 cups
Sugar - 1 and 1/3 cups
Baking powder - 1 TBSP
Pumpkin Spice - 2 and 3/4 tsp
(or use
Ground cinnamon - 1 tsp
Ground ginger - 1 tsp
Ground allspice - 1/4 tsp
Ground nutmeg - 1/2 tsp
)
Vegetable oil - 1/2 cup
Egg yolks - 4
Pumpkin puree - 3/4 cup
Vanilla extract - 1 tsp
Egg whites - 1 cup, from 6-7 eggs
Cream of tartar - 1/2 tsp
[Decoration]
Sliced pear - 2 can, slice into smaller pieces
Swiss Buttercream - 2 batches (12 egg white, 3 cup butter, 3 cup sugar)

Steps

1. Preheat oven to 325ºF.
2. Sift flour, 1 cup of sugar, baking powder, and spices into a large bowl; add the oil, egg yolks, pumpkin puree, and vanilla, and beat with a whisk until batter is smooth.

3. Using mixer to beat egg whites, 1/3 cup sugar, and cream of tartar at high speed to firm peak.

4. Use a rubber spatula to carefully fold the egg white mixture into the pumpkin batter until no streaks remain.

5. Pour the batter into two ungreased, 9-inch cake pan and bake for 30-40 minutes or until a chopstick inserted into the center of the cake comes out clean.

6. Remove from oven and cool, inverted.
7. Once cakes are cooled completely, start assembly the pumpkin. I slices one of the cake into two, so total 3 layers, with buttercream and sliced pear in the middle. Shape the cakes into pumpkin shape.