Pumpkin Chiffon Cake

By hanley89

Ingredients

• 1 cup all purpose flour
• 1 1/4 cup granulated sugar
• 1 tbsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp salt
• 4 eggs, separated, room temperature
• 5 egg whites, room temperature (you will have a total of 9 egg whites)
• 1 cup canned pure pumpkin
• Confectioner's sugar for dusting

Preparation

Step 1

1. Preheat oven to 325.In a large bowl, whisk together flour,3/4 cup sugar,pumpkin pie spice,baking powder and salt. In a medium bowl,whisk together egg yolks and pumpkin. Whisk pumpkin mixture into flour mixture until smooth
2.Using a electric mixer with the whisk attachment, whip the 9 egg whites at mnedium speed till foamy, about 2 minutes. With the machine on , gradually add the remaining 1/2 cup of sugar. Increase speed to high and beat till stiff but still moist 1-2 minutes
3.Add one-quarter of the egg white mixture to the pumpkin batter, folding with a spatula just until no steaks of white remain.Repeat with remaining egg white mixture. Pour the batter into a ungreased 10 inch tube pan with a removable bottom( I use one with little feet- makes it easier to cool)
4.Bake for 55 minutes- test with a cake tester or toothpick inserted in center comes out clean
5.Let cool for 5 minutes, then invert pan. If using a pan without feet, invert onto a narrow neck bottle- hang upside down until completely cool about 1 1/2 hours. Place cake right side up and remove from pan
6.To serve, dust with confectioners sugar