Pumpkin Chiffon Cake with Nutmeg Sauce
2-1/4 cups Sifted cake-and-pastry flour
1-1/2 cups Granulated sugar
2 tsp Baking powder
1/2 tsp Each salt and cinnamon
1/4 tsp Each nutmeg and allspice
1/2 cup Vegetable oil
5 Egg yolks
3/4 cup Canned pumpkin
1 tbsp Grated orange rind
1/3 cup Orange juice
7 Egg whites
1/2 tsp Cream of tartar
Nutmeg Sauce (recipe follows)
In bowl, combine flour, 3/4 cup of the sugar, baking powder, salt,
cinnamon, nutmeg and allspice; make well in center. 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 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.
Spoon this sauce warm over Pumpkin Chiffon Cake, or chill and thin
with a little more milk or cream.
3 tbsp Butter
3 tbsp All-purpose flour
1/2 cup Packed brown sugar
1 tsp Nutmeg
1-1/2 cups Milk
2 tbsp Rum (optional)
1/2 cup Whipping cream
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.