Pumpkin Chiffon Cake

     I came across this recipe for Pumpkin Chiffon Cake in the November issue of Rachael Ray magazine. It was in the “Living Light” section because 1/12th of the cake is only 140 calories and it contains almost no fat. Initially, I was planning on making it for Thanksgiving. I opted instead to make the cream cheese frosted pumpkin cake on this site (because who worries about calories and fat grams on Thanksgiving)? The chiffon cake went on the back-burner until today when I was looking for something sweet yet  healthy to bake.
     This dessert makes me think of what would happen if an angel food cake ate a pumpkin. It is moist, well-seasoned, airy, yet still fulfilling. My husband went back for a second piece, which I’ve never seen him do with cake before. I ate a good 1/8th of it guilt-free because even that size chunk is just 220 calories. To make things even brighter, this cake doesn’t taste low-calorie and leaves your taste buds (and stomach) fulfilled.
Whisking the flour/sugar/spice/powder/salt mixture
helps incorporate the spices and leavening evenly.

After adding the egg yolks and pumpkin to the flour mixture

Foamy egg whites

Stiff egg whites-they should be glossy and firm

Folding in the first 1/4 of the pumpkin mixture

Folding in the rest of the pumpkin mixture

Make sure you use a tube pan and not a bundt pan!

After coming out of the oven-
Make sure you let it cool at least 90 minutes before removing from pan

Inverted and cooling
(A soy sauce bottle works perfectly).
Pumpkin Chiffon Cake
1 cup all-purpose flour
1 & 1/4 cups sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking powder 
4 egg yolks
9 egg whites
1 cup pumpkin puree
powdered sugar for dusting
1.Heat oven to 325 degrees. Whicsk together flour, 3/4 cup of the sugar, spice, baking powder, and salt. Beat in eggs and pumpkin until mixture is smooth.
2. Using a beater with the whisk attachment, whip the egg whites until foamy. Gradually add the remaining 1/2 cup of sugar until stiff peaks form.
3. Add 1/4 of the pumpkin mixture to the egg whites, folding carefully with a rubber spatula until no streaks remain. Fold in the rest of the mixture in the same manner.
4. Pour into a tube pan and even out the top. Bake for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 5 minutes and then invert onto a bottle and cool for an additional hour and a half. 
5. Remove cake from pan and dust top with powdered sugar.
*If you do not have pumpkin pie spice, you may substitute it for the following:
1&1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/8 teaspoon nutmeg, 3/8 teaspoon cloves)
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