Spiced Pumpkin Chiffon Cake

Serves 6-10

2 cups cake flour
1 1/3 cups sugar + 2 tablespoons
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
6 egg yolks
3/4 cup pumpkin puree
1 teaspoon vanilla pod pulp
7 egg whites, room temperature

Preheat the oven to 325 degrees F. In a large bowl, sift cake flour, 1 1/3 cups sugar, baking powder, salt, cinnamon, ginger and nutmeg. Next, in a small bowl add egg yolks, pumpkin puree, olive oil and vanilla pod pulp. Stir until mixture is well-combined. In another large bowl, add egg whites and beat until light and fluffy. Add an additional 2 tablespoons of sugar to the egg whites. Continue to whisk the egg whites until soft peaks begin to form. Slowly fold the egg whites mixture into the pumpkin mixture until batter is uniform. Pour the batter into a bundt cake pan and spread evenly. Gently tap the bottom of the pan onto a flat surface to remove any existing air bubbles. Bake the cake for about 50 minutes or until golden. Place the pan on a cooling rack and allow the cake to cool overnight. Once the cake is firm, run a thin-bladed knife around the cake to loosen the edges. Carefully remove the cake from the pan and transfer onto a cake stand or platter to serve.

Pair with our 2014 Petit Manseng

Photo by Andrea Hubbell

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