Pumpkin Chiffon Cake with Nutmeg Sauce
With pumpkin pie flavours, this cake is a great make-
ahead that can be frozen.
2-1/4 cups Sifted cake-and-pastry flour 550 mL
1-1/2 cups Granulated sugar 375 mL
2 tsp Baking powder 10 mL
1/2 tsp Each salt and cinnamon 2 mL
1/4 tsp Each nutmeg and allspice 1 mL
1/2 cup Vegetable oil 125 mL
5 Egg yolks 5
3/4 cup Canned pumpkin 175 mL
1 tbsp Grated orange rind 15 mL
1/3 cup Orange juice 75 mL
7 Egg whites 7
1/2 tsp Cream of tartar 2 mL
Nutmeg Sauce (recipe follows)
In bowl, combine flour, 3/4 cup (175 mL) of the sugar,
baking powder, salt, cinnamon, nutmeg and allspice;
make well in centre. Pour in oil, egg yolks, pumpkin,
orange rind and juice; beat well. In separate bowl,
beat egg whites with cream of tartar until soft peaks
form; gradually beat in remaining sugar until stiff
peaks form. Fold into batter. Pour into ungreased 10-
inch (4 L) tube pan.
Bake in 350 F (180 C) oven for 55 to 60 minutes or
until top springs back when touched. Invert pan and
let cake hang in pan until cool. Serve with Nutmeg Sauce.
Makes 8 servings.
Per serving of cake: about 440 cal, 8 g pro, 17g fat,
65g carb, good source iron.
Nutmeg Sauce
Spoon this sauce warm over Pumpkin Chiffon Cake, or
chill and thin with a little more milk or cream.
3 tbsp Butter 50 mL
3 tbsp All-purpose flour 50 mL
1/2 cup Packed brown sugar 125 mL
1 tsp Nutmeg 5 mL
1-1/2 cups Milk 375 mL
2 tbsp Rum (optional) 25 mL
1/2 cup Whipping cream 125 mL
In saucepan, melt butter over medium-low heat; blend
in flour and cook, stirring, until barely bubbly. Add
sugar and nutmeg; gradually stir in milk. Cook over
medium heat, stirring, until boiling and thickened.
Remove from heat; stir in rum (if using). Let cool
slightly. Whip cream; fold into sauce.
Makes about 2 cups
