Description
A delightful Pumpkin Chiffon Cake with a light, airy texture and creamy topping, perfect for fall gatherings and festive occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch tube pan.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, whisk together the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Pour the batter into the prepared tube pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Whip heavy cream with sugar and vanilla until soft peaks form. Keep chilled until ready to use.
- Once the chiffon cake is fully cooled, gently remove it from the pan. Pipe the whipped cream topping evenly over the cake, and garnish with a sprinkle of cinnamon or nutmeg. Slice and serve.
Notes
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Freeze the cake without the cream topping, wrapped tightly in plastic wrap and aluminum foil.
- For a fluffier cake, fold the egg whites gently into the batter.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Chiffon Cake, Cream Topping, Fall Dessert, Thanksgiving Cake