Cakes:

Pumpkin Chiffon Cake

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Ingredients

2 cups sifted cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup cooking oil
8 egg yolks
1/2 cup water
3/4 cup canned pumpkin
1/2 teaspoon cream of tartar
1 cup (8) egg whites

Instructions

Sift the flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg together into a mixing bowl. Make a well in the center of the dry mix and add in order: cooking oil, egg yolks, water, pumpkin and beat until satin smooth. In a separate bowl, add cream of tartar to egg whites and beat to very stiff peaks. Pour egg yolk batter in a thin stream over entire surface of egg whites, gently folding to blend. Bake in an ungreased 10-inch bunt pan in preheated slow oven for 55 minutes at 325 degrees. Then, increase to 350 degrees and bake for 10 minutes longer. Invert pan on rack. Remove cake when pan is cool. Frost with your choice of icing or slice and serve with Cool Whip.

Kay Davis, Milan