Pumpkin Chiffon Pecan Cake
This Pumpkin Chiffon Pecan Cake recipe creates a light and airy dessert for your holiday and autumn celebrations.
Equipment
- 1 Tube cake pan 10" pan, Do not grease pan
- Measuring cups and spoons
- Bowls
- Hand whisk and rubber spatula
Ingredients
- 5 Large Eggs Egg whites and yolks separated into two bowls
- 1 Cup Cake Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Ground Cinnamon
- 3 Tablespoons Granulated Sugar To mix with egg yolks
- ¼ Cup Granulated Sugar To mix with egg whites
- ½ Cup Pumpkin puree Use canned puree - do not use pumpkin pie filling
- 5 Tablespoons Whole Milk Room temperature
- 5 Tablespoons Vegetable Oil
- ¾ Cup Pecans Toasted and chopped into small pieces
Instructions
- Separate egg yolks and egg whites into 2 bowls. Let come to room temperature (approximately 1 hour).
- Preheat oven to 350℉
- Sift together cake flour, baking powder, cinnamon, ginger and nutmeg. Set bowl aside.
- In a large bowl, whisk together egg yolks, 3 Tablespoons granulated sugar, vegetable oil, milk and pumpkin puree. Continue whisking until well combined (approximately 1 minute).
- Add cake flour mixture to bowl with pumpkin. Fold dry ingredients into the pumpkin mixture using a rubber spatula. Set bowl aside.
- Add cream of tarter to bowl with egg whites.
- Using a hand- or stand- mixer fitted with the whisk attachment, begin mixing egg whites on medium speed until they become foamy.
- Slowly start adding ¼ cup granulated sugar into bowl with egg whites while the mixer is running. This process will take 1 - 2 minutes.
- Increase mixer speed to medium-high and continue whipping until stiff, glossy peaks are reached.
- Add ¼ of whipped egg whites to bowl with pumpkin mixture. Stir gently with a rubber spatula.
- Add pecans pieces to bowl and stir.
- Add half of remaining egg whites to the mixture and fold gently until no white streaks remain.
- Add remaining egg whites to the mixture and fold gently until no white streaks remain.
- Spoon cake batter into tube pan - note: use an ungreased pan. Carefully smooth the top.
- Bake for 45 minutes or until well risen and a toothpick inserted in the center comes out clean. Note: you may also check for doneness by inserting a thermometer into the middle of cake. The cake is done when the internal temperature is 200℉
- Remove from oven and immediately invert cake pan over onto a cooling rack. Do not remove the pan.
- Let cake cool upside down for 1 hour.
- Gently lift pan off the cake. If cake is sticking to pan, run a sharp knife around the inside of pan to release.
Video
Notes
- Do not grease the cake pan. The cake batter needs to cling to the side of pan to rise. Grease will inhibit the cake from rising.
- Storage: Cover cake cake in plastic wrap or aluminum foil and store at room temperature for up to 3 days. Alternatively, wrap well and store in freezer for up to 2 months.
Nutrition
Calories: 167kcalCarbohydrates: 37gProtein: 5gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 245mgPotassium: 106mgFiber: 0.4gSugar: 29gVitamin A: 1IUVitamin C: 2mgCalcium: 6mgIron: 0.2mg
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