Pumpkin Chiffon Cake

pumpkin chiffon cake

Sometimes printed recipes can be so hard to follow. The steps aren’t clearly assembled and not how I’m used to organizing the instructions. I know it’s my fault though. I need to slow myself down and take a few minutes to read the recipe completely before I start. But I get so excited that I admit, sometimes I don’t do that.

Why am I blubbering on about this? Because this lovely pumpkin chiffon cake fell before I had a chance to get my s**t together. I followed the assembly to a tee and baked it perfectly. But I failed to read ahead and see that I needed to invert the pan onto a skinny necked bottle. Which I did not have prepared and could not find right away! By the time I figured something out, my poor cake fell. 🙁

before it fell

On the bright side, the cake was still quite tasty. It just had a little more density in the middle than I’m sure it’s supposed to. Lesson learned I guess. Now I’ll be more likely to read ahead and make sure I’m better prepared. Have you ever committed this baking sin? And if so, how bad were the results?

from Everyday with Rachael Ray

Ingredients:

1 cup flour
1 & 1/4 cups sugar, divided
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated and room temp
5 additional egg whites, room temperature
1 cup canned pumpkin

don’t forget: have a narrow neck bottle at the ready!

Directions:

1. Preheat oven to 325°. In a large bowl; whisk together the flour, 3/4 cup sugar, pumpkin pie spice, powder and salt. Set aside.

2. In a small bowl; mix together the 4 egg yolks and pumpkin. Add into the flour mixture and blend til smooth.

3. In an electric mixer with whisk attachment; whip the 9 egg whites at medium until frothy (about 2 mins). While mixer is running at low, gradually add the remaining 1/2 cup sugar. Increase speed to high and beat until stiff, about 2 minutes.

4. Gently fold fluffy egg whites into pumpkin mixture in small batches until streaks are all gone.

5. Pour the batter into a 10 inch tube pan coated in non-stick cooking spray. Bake for about 55 minutes or until toothpick comes out clean. Let cool for 5 minutes.

6. Here’s the part I missed: Invert the pan onto a narrow necked bottle and leave hanging upside down til cool, at least an hour. Place cake right side up and remove from pan. Dust with powdered sugar when serving.