Pumpkin Chiffon Cake

It's the time of year for pumpkin. We were having friends over and I wanted to make a pumpkin cake, but with a twist. Chiffon cakes are always delicious, light and airy, and I decided a pumpkin-flavoured cake would be a good thing. I found a recipe on-line, very similar to my usual chiffon cake recipe, with the addition of pumpkin and spice. I tweaked it and then added a simple chocolate glaze and cinnamon toasted pecans for a cake that everyone enjoyed. 

A few days after I made the cake, a small section was left, sitting on the counter under the glass cake dome. Our son came over for something, saw the cake, went to the cupboard for a plate and helped himself, asked if I minded. Not at all. I was very tickled that he felt so at home, and that he still enjoys his mother's cooking.

Pumpkin Chiffon Cake

2 scant cups all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
dash of ground cloves
7 eggs, separated, at room temperature
3/4 cup pumpkin puree (not pie filling)
1/2 cup vegetable oil (I used grapeseed oil)
1/2 cup room temperature water
1/2 teaspoon cream of tartar

1. Preheat the oven to 350 degrees. 

2. In a medium mixing bowl, stir together the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. 

3. In a smaller bowl, mix together the egg yolks, pumpkin puree, water, and oil. Stir until smooth.

4. Make a well in the center of the flour mixture. Pour in the wet ingredients and whisk until smooth. 

5. In a large, grease-free bowl (glass or metal), beat the egg whites and cream of tartar until stiff.

6. Stir a large spoonful of the whites into the yolk/flour mixture to lighten, then fold in the remaining egg whites, lifting and folding until no streaks remain.

7. Pour the batter into an ungreased 10-inch tube pan. Bake for 55-60 minutes or until a toothpick inserted in the cake comes clean. 

8. Turn the pan over and suspend to cool. 

Chocolate Glaze

1 cup semi-sweet chocolate chips
1 Tablespoon butter
1 Tablespoon light corn syrup
2 Tablespoons cream

Heat gently together and stir until creamy. Pour over the cake.

Toasted Pecans

1/3 cup pecan pieces
1 teaspoon cinnamon sugar

Use a small cast iron skillet and toast over medium heat, stirring frequently. The sugar will caramelize and coat the nuts with a very light coating for a hint of sweetness.