Pumpkin Chiffon Cake Recipe

Image credit: Rachel Ray Magazine
I host Thanksgiving every year.  This year I am trying to be healthier and go all organic.  The hardest part to make a dessert that is lower is fat and calories.  I tried a recipe from Rachel Ray for Pumpkin Chiffon cake and modifed it.  Was soooo... good.  Like a combination between pumpkin pie and cake.  I plan on serving this instead of pie this year for Thanksgiving.  I will post all my recipes for Thanksgiving, so check back soon!

Pumpkin Chiffon Cake Recipe
12 Servings     
Bake 55 min

INGREDIENTS:
·         1 cup organic wheat  pastry or cake flour
·         1/2 cup of light brown sugar
·         3 tablespoons stevia (or you could use 1/4 cup of sugar)
1     1/4 cup of honey or sugar
·         1 tsp ginger
·         ½ tsp cinnamon
·         ¼ tsp nutmeg
·         1 teaspoon baking powder
·         1/2 teaspoon salt
·         4 organic eggs, separated, plus 5 egg whites, at room temperature
·         1 cup canned pure pumpkin puree
·         1/4 cup evaporated milk
·         ½ tsp cream of tartar
·         1 tsp pure vanilla extract
·         Confectioners’ sugar, for dusting or light whipped cream
It’s pumpkin-packed and a healthier alternative to high calorie custard pie.

It will satisfy cake lovers even without layers of fatty frosting.

DIRECTIONS:
1.     Preheat the oven to 325°. In a large bowl, whisk together the flour, the spices, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree, 1/4 cup of evaporated milk, 3/4 cup brown sugar, and 1 tsp vanilla extract. Stir the pumpkin mixture into the flour mixture until smooth.
2.     Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 1/2 cup granulated sugar, and 1/2 tsp of cream of tartar increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
3.     Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
4.     Let cool in the cake pan for about an hour.  The orginal recipe called for letting it cool up side down after 5 min from the oven,  mine fell all over while doing this step.  While this is standard for this type of recipe I would suggest skipping it and letting it cool in the pan without tipping upside down.


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