This is the second pumpkin dessert in a row, but there’s a reason for that.
When I make something with pumpkin, I usually use 1 cup, or about half a can.
The other half of the can ends up in a container in the fridge and stays there until I discover it again after it’s gone bad.
But not this time.
If you’ve never had a chiffon cake, it’s a little more dense and substantial than an angel food cake.
The pumpkin flavor in this cake isn’t overpowering; it’s a subtle pumpkin spice cake.
Also, make sure you use mini chocolate chips.
The full-size chocolate chips would be a little heavy for this and could sink to the bottom of the cake.
More pumpkin recipes!
Pumpkin Chocolate Chip Chiffon Cake
- 1 c . all-purpose flour
- 1 ¼ c . granulated sugar
- 1 tsp . cinnamon
- 1/2 tsp . ground nutmeg
- 1 tsp . baking powder
- 1/2 tsp . salt
- 4 eggs (, separated and at room temperature)
- 5 egg whites (, at room temperature)
- 1 c . pumpkin puree
- 1 c . semisweet mini chocolate chips
- 1/2 c . semisweet chocolate chips
- Preheat oven to 325 F.
- In a medium bowl, stir together flour, 3/4 cup sugar, spices, baking powder, and salt.
- In a large bowl, stir together the egg yolks and pumpkin puree.
- Stir the dry ingredients and mini chips into the pumpkin mixture. Mix until combined.
- In the bowl of an electric mixer fitted with a whisk attachment, whisk 9 egg whites on medium until foamy, about 2 minutes.
- With the mixer running, gradually whisk in the remaining 1/2 cup sugar. Increase to high speed and beat until stiff, about 1-2 minutes.
- Fold in 1/4 of the egg whites into the pumpkin mixture. Repeat with remaining egg whites.
- Pour the batter into an ungreased two-piece 10-inch tube pan.
- Sprinkle with remaining chocolate chips.
- Bake until toothpick inserted in the center comes out clean, about 40-50 minutes.
- Invert pan and let cool upside down for about 1-1 ½ hours or until completely cool.
- Turn the cake right side up, and serve.
Adapted from Rachael Ray Magazine