A moist, delicate cake. If you’re sick of pumpkin pie, try this for a Thanksgiving dessert.
Pumpkin Chiffon Cake
Adapted from Every Day with Rachael Ray, not sure which issue.
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 cup sugar, divided use
1 1/2 t cinnamon
1/4 t ground ginger
1/4 t freshly grated nutmeg
1 t baking powder
1/2 t salt
4 eggs, separated, plus 5 egg whites, at room temp
1 cup pureed butternut squash or canned pumpkin
In a huge bowl, whisk together the flours, 1/2 cup sugar, spices, baking powder, and salt. Mix in the pumpkin and egg yolks until well combined.
In another big bowl, beat the egg whites on medium speed with an electric mixer until foamy. While still beating, slowly pour in the remaining 1/2 cup sugar. Continue beating on high until stiff but still moist, a few more minutes.
Add one quarter of the egg whites to the pumpkin batter and gently fold in until no more streaks remain. Fold in the remaining egg whites, in 3 more batches, until all incorporated.
Pour batter into an ungreased 10-inch tube pan with a removable bottom (like an angel food cake pan) and bake in a preheated 325 degree oven until a toothpick inserted near the center comes out clean, about 55 minutes. invert the pan (with the cake in it) on to the neck of a skinny bottle (I use my potato masher) and let hang like this until cool. Remove from pan by sliding a knife all around the outside and center of the cake. Lift out the center piece of the pan with the cake on it and slide your knife around the bottom to remove it. Place on a plate and dust with powdered sugar just prior to serving.