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. 🙁
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?
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
Directions:
- Preheat oven to 325°.
- In a large bowl; whisk together the flour, 3/4 cup sugar, pumpkin pie spice, powder and salt. Set aside.
- In a small bowl; mix together the 4 egg yolks and pumpkin. Add into the flour mixture and blend til smooth.
- 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.
- Gently fold fluffy egg whites into pumpkin mixture in small batches until streaks are all gone.
- 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.
- 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.
Don’t forget: have a narrow neck bottle at the ready!
from Everyday with Rachael Ray
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