Here is a quick idea for a light dessert that would be perfect for your Thanksgiving celebration.
I saw this Pumpkin Chiffon Cake in Everyday with Rachael Ray Magazine
and since I had 10 egg whites in my freezer and also because I had been wanting to try a airy/light type of pumpkin cake, I made it right away.
This cake is easy to make- you simply whisk everything except the egg whites together in a large bowl. Then you whip the egg whites, like you would for angel food cake and fold them into the batter. I baked this cake in my angel food cake pan, which has special ridges for the resting upside down part.
We could hardly wait for the cake to rest, but once it had and we sprinkled it with powdered sugar- it was as good as gone.
Delightfully light and airy, but still full of pumpkin flavor and spices.
This is one I will make again and again. It was wonderful.
Recipe for Pumpkin Chiffon Cake
Wednesday, November 24, 2010
Pumpkin Chiffon Cake
Posted by Mary Ann at 7:19 AM
Labels: cake, chiffon cake, dessert, egg whites, pumpkin
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6 comments:
Looks so light and delicious and like the perfect finish for Thanksgiving.
Love the texture, very nice
This cake looks so delicious! I wish I were nearby and could eat some of your delicious thanksgiving entrees. I am making the pumpkin pie cake this year. Thanks for always having that recipe on hand for me!
Mm, this looks so light and lovely!
i love pumpkin, *sigh*
That is such a great dessert. I love anything with pumpkin.
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