Halloween Week is always busy because both my Mother and Mother-in-Law have their birthdays a day apart. That means two cakes, a trip to Guelph to deliver my Mom’s and of course Maple fudge for Halloween trick or treaters. I was excited to share a blog on Maple fudge for the bazaar and Christmas giving season but it will have to wait because when I made the gluten-free version of the Pumpkin Chiffon Cake for Mom I just could not wait to show you how gorgeous it was! I wish I could give you a piece so you could taste it too!
This recipe came from Wilma Chisholm and I cannot say I have seen it anywhere else in print. This was one of Mom’s favourite cakes and without the need for a sugary icing she was able to indulge in a small piece for her birthday even after she developed diabetes. As the photos show she can still count it as a favourite when it is made with a simple substitution of my gluten-free all purpose flour.
Pumpkin Chiffon – click here for pdf version of recipe
7 eggs, separated
1/2 tsp cream of tartar
1 1/2 cups white sugar
1/2 cup water, apple cider or juice drained from pumpkin
when preparing purée (recipe pg 232)
1/2 – 3/4 cup pumpkin purée, fresh, frozen or canned
1/2 cup canola oil
2 cups GF all purpose flour
1 tsp xanthan gum
2 tsp baking powder
- Whip egg whites with cream of tartar in a clean bowl with clean beaters on high until foamy then slowly add 3/4 cup sugar while beating until stiff peaks form.
- In another bowl beat egg yolks, remaining 3/4 cup sugar and water about 5 minutes until yolk mixture is thick, pale and beaters leave marks.
- Fold pumpkin and oil into egg yolk mixture.
- Sift flour, xanthan gum and baking powder and stir into yolk mixture until smooth.
- Pour egg yolk mixture over the beaten egg whites and fold together quickly but thoroughly.
- Immediately pour into an ungreased tube pan and bake at 350°F for about an hour until cake springs back when lightly touched and is golden brown.
- If cake is getting too brown before it is completely cooked then turn oven down to 325°F for remaining time.
- Invert pan on rack and cool completely.
- Serve with brandied cream on the side.
Brandied Cream: I’m sure you will find somewhere to use any of this left over.
- 2 cups whipping cream
- 1/3 cup brown sugar, packed
- 2 tsp brandy