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.

8. Use buttercream to decorate the pumpkin cake. The stem is made with trimmed cake crumbs mixed with buttercream, then coated with buttercream.

Made another two cakes with 6 inch and 4 inch cake pans to create a pumpkin patch.