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–+ servings
a slice of pumpkin pie spice chiffon cake with whipped cream on a plate

Pumpkin Spice Chiffon Cake

A moist, silky, and fluffy pumpkin spice chiffon cake. It tastes like a pumpkin pie in a very fluffy way!
Author ayacaliva
Total Time 1 hour 15 minutes
Course Chiffon cake
Servings 8 people
Print Pin

Equipment

  • Chiffon cake pan The bottom diameter: 15cm | 6inch, The top diameter: 17cm | 6.7inch
  • Bowl
  • Whisk
  • Spatula
  • Sieve
  • Stand mixer with a whisk or hand mixer
  • Toothpick or something similar

Ingredients

In a bowl

  • 2.1 oz Egg yolks about 4 eggs
  • 1 oz Granulated sugar
  • 1.4 oz Oil
  • 1 oz Milk or 2 Tbsp
  • 5.3 oz Pureed pumpkin
  • 0.3 oz Rum or 2 tsp
  • 2.8 oz Cake flour
  • 1 teaspoon Baking powder
  • A pinch Salt
  • 1 tablespoon + ½ teaspoon Pumpkin spice If you don’t have pumpkin spice, add the: • Cinnamon 1.5 teaspoon • Ginger 1 teaspoon • Nutmeg ½ teaspoon • Allspice ¼ teaspoon • Clove ¼ teaspoon (All grounded)

Meringue

  • 4.6 oz Egg white about 4 eggs
  • 1.7 oz Granulated sugar

Whipped cream as a topping

  • 3.5 oz Heavy cream Double the recipe if you like!
  • 0.35 oz Granulated sugar

Instructions
 

Chiffon cake

  • Mix the egg yolk mixture.
    1. Mix yolks and sugar in a large bowl with a whisk. Set aside the egg whites in a mixing bowl to make the meringue later. 
    2. Add milk, oil, pumpkin puree, and dark rum. Mix until it looks smooth.
    2.1 oz Egg yolks, 1 oz Granulated sugar, 1.4 oz Oil, 1 oz Milk, 5.3 oz Pureed pumpkin, 0.3 oz Rum
    all the wet ingredients to make pumpkin spice chiffon cake
  • Add the flour mixture.
    1. Sift cake flour, baking powder, salt, and pumpkin spice altogether.
    2. Add it to the egg yolk mixture and mix until it looks very smooth.
    Tip💡
    The batter looks lumpy in the beginning. Be sure to mix well until smooth to avoid any small lumps of flour in the finished cake.
    2.8 oz Cake flour, 1 teaspoon Baking powder, A pinch Salt, 1 tablespoon + ½ teaspoon Pumpkin spice
    the batter to make pumpkin spice chiffon cake
  • Make meringue.
    1. Whip egg whites until they look like stiff peaks, very fluffy and stiff. 
    2. Add about half of the sugar when the meringue looks very bubbly.
    3. Add the remaining sugar when the meringue looks foamier.
    4. Mix it at low speed at the end to make the bubbles smaller. It leads to a more silky, fluffier cake texture. Use it right away while the condition is the best!
    Tip💡
    Ensure any liquids and oil (including yolks) are mixed in the egg white bowl and a whisk. They prevent the egg whites from whipping up well. 
    4.6 oz Egg white, 1.7 oz Granulated sugar
    fluffy and stiff meringue
  • Add the meringue to the pumpkin mixture.
    1. Add ⅓ - ½ of the meringue into the pumpkin mixture and fold it with a whisk until 75 - 80% is mixed, add the rest of the meringue. Watch the video tutorial to check how to fold it with a whisk. 
    2. Add the remaining meringue and fold it until it's almost evenly incorporated.
    3. Switch to a rubber spatula and clean the bottom sides of a bowl until evenly blended.
    Tip💡
    The French meringue separates very quickly in a short time. Use it right away while the condition is the best and re-whip it with a whisk attachment if it starts separating. 
    folding pumpkin spice chiffon cake batter
  • Bake the cake.
    1. Pour the cake batter into the chiffon cake pan (The bottom: 15 cm | 6 inches) and swirl the batter with a toothpick to eliminate bigger air bubbles.
    2. Bake it with the preheated oven at 340ºF (171ºC) for 40 - 45 minutes until the surface bounces back gently. You may hear slight bubble sounds when touching it but that is fine as long as it bounces back.
    3. Take it out of the oven and toss it gently to remove some steam and prevent the cake from deflating too much. Flip it and let the cake cool completely. It also prevents the cake from deflating too much.
    How to take out a chiffon cake from the chiffon cake pan easily.
    1. Push down the center and side of the pan with your fingers all around.
    2. Flip the pan and detach it from the cake by pushing up the side of the pan.
    3. Push the side of the cake and twist the removable bottom to detach it from the cake.
    a chiffon cake rising in the oven

Whipped cream as the topping

  • Add heavy cream and sugar in a bowl and whip it until it looks fluffy yet soft. Enjoy it with a slice of the cake!
    3.5 oz Heavy cream, 0.35 oz Granulated sugar
    whipped cream in a bowl

Video

Notes

The chiffon cake pan: The bottom: 15 cm | 6 inches, The top: 17 cm | 6.7 inches

Nutrition

Calories: 211kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 90mg | Potassium: 101mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3216IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Let us know how it was!