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Pumpkin Chocolate Chip Chiffon Cake
Pumpkin chocolate chip chiffon cake
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
25
minutes
minutes
Servings
16
servings
Calories
233
kcal
Author
Kate @ I Heart Eating
Ingredients
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
Instructions
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.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
233
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
42
mg
|
Sodium:
107
mg
|
Potassium:
217
mg
|
Fiber:
2
g
|
Sugar:
23
g
|
Vitamin A:
2450
IU
|
Vitamin C:
0.7
mg
|
Calcium:
40
mg
|
Iron:
2.1
mg