Pumpkin Chiffon Cake

    {Pumpkin Chiffon Cake}

Fall is my favorite time of year in New York.  The leaves change colors, the air is crisp, bundling up in a sweater, and pumpkins are in season.  I love pumpkin everything…pumpkin spiced lattes, pumpkin pie, pumpkin scented candles, pumpkin ale, well, you get the point.  To commemorate the beginning of fall, I made this pumpkin chiffon cake.  It was exactly like chiffon, airy and light.  The whole apartment smelled like sugar and pumpkin spice.  Most of the ingredients were already in my cupboard and it was a breeze to make.  Welcome fall!

 {Whisk flour and sugar}

{Add pumpkin pie spice}

{Add salt and baking powder}

{Combine egg yolks and pumpkin puree}

{Looks like this}

{Add flour}

{Whisk egg whites and sugar}

{Looks like this}

{Add to pumpkin mixture then bake}

{Enjoy with espresso}

1 cup flour| 1 1/4 cups granulated sugar| 1 tbsp pumpkin pie spice| 1 tsp baking powder| 1/2 tsp salt| 4 eggs, separated, plus 5 egg whites at room temp| 1 cup canned pure pumpkin puree| confectioner’s sugar

1) Preheat oven to 325 degrees.  In a large bowl, whisk together the flour, 3/4 cup sugar, pumpkin pie spice, baking powder and salt.  In a medium bowl, combine the egg yolks and pumpkin puree.  Stir the pumpkin mixture into the flour mixture until smooth.

2) Whip 9 egg whites at medium speed until foamy.  Gradually whisk in the remaining 1/2 cup sugar until stiff.

3) Add one quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula.  Repeat with remaining egg mixture.  Pour the batter into a spring form pan and bake for 55 minutes.

4) Cool for 30 minutes.  Dust with confectioner’s sugar.

Recipe from Rachael Ray Magazine