Pumpkin Chiffon Cake

Here's the recipe referred to in today's USA Weekly:

Pumpkin Chiffon Cake

2 1=E2=81=844 cups sifted cake flour 1 1=E2=81=844 cups sugar 1 tablespoon baking powder 1 teaspoon salt 1 1=E2=81=842 teaspoons ground cinnamon 3=E2=81=844 teaspoon ground ginger 1=E2=81=842 teaspoon grated or ground nutmeg 1=E2=81=844 teaspoon ground cloves 5 large egg yolks 1 1=E2=81=844 cups cooked or canned pumpkin 1=E2=81=842 cup vegetable oil 1 teaspoon vanilla extract 8 large egg whites 1=E2=81=842 teaspoon cream of tartar 1=E2=81=844 cup sugar 3=E2=81=844 cup finely chopped walnuts or pecans (optional)

Cream cheese frosting (your favorite recipe) or vanilla ice cream

Have all ingredients at room temperature. Have ready an ungreased

10-inch tube pan. Preheat oven to 325 degrees.

In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Add egg yolks, pumpkin, oil and vanilla and beat on high speed until smooth.

Using clean beaters, in another large bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually beat in sugar on high speed. Beat whites until they're so stiff they begin to lose their gloss.

Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in remaining whites and, if using, the nuts.

Scrape batter into pan and spread evenly. Bake in preheated oven until top springs back when lightly pressed and toothpick inserted into center comes out clean, about 1 hour.

Let cool upside down on a bottle or inverted funnel at least 11=E2=81=842 hours.

Run thin knife around outside of cake and remove from pan. Ice with canned cream cheese frosting or serve with vanilla ice cream. Makes one

10-inch tube cake.

NOTES:

This pumpkin chiffon cake recipe is based on a Chiffon Oil Cake from the 1975 version of "Joy." An updated version of that basic recipe is included in the new "Joy," along with this all-new pumpkin variation.

Pumpkin chiffon cake was an unrivaled favorite among the book's testers, according to test kitchen director Suzen O'Rourke. One tester, a baker by profession, found the recipe so good that it alone was "worth the price of the book."

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