Pumpkin Chiffon Cake

Pumpkin Chiffon Cake
Copyright 2013 by Kyra Bussanich

2 cups sugar, divided in half
1 cup oil
4 eggs, separated
3/4 cup tapioca starch
3/4 cup potato starch
1/2 c rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree
Powdered sugar for dusting

Yields 12 servings
Preheat oven to 300 degrees.
Line a 12 cup muffin pan with paper cupcake liners and set pan aside.

In the mixing bowl of a clean dry stand mixer fitted with a whip attachment, whip the egg whites over medium high speed until thick and foamy. Slowly add one cup of the sugar and beat on high speed until the meringue is at the medium peak stage.
Gently transfer the whites to another clean dry bowl and set aside.
Measure out the tapioca starch, potato starch, rice flour, xanthan gum, baking powder, baking soda, cinnamon, ginger, and salt into another bowl. Mix to combine and set aside.
In the bowl of the stand mixer, beat the yolks on high speed until thick, foamy and tripled in volume. Slowly add the remaining cup of sugar and mix well. Stop the mixer, scrape down the sides of the bowl and add the two cups of pumpkin puree as well as the vegetable oil. Mix on medium speed to combine.
Switch mixer attachment to a paddle and add the dry ingredients. Mix on medium speed to moisten all the ingredients and create a uniform texture.
Remove the pumpkin mix from the stand mixer and, in three additions, gently fold the egg white mixture into the pumpkin batter, incorporating until 90 percent mixed in before making the next addition. 
Once all the egg whites are incorporated into the pumpkin batter, scoop the batter into your prepared pan using a food scoop for even amounts, and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.

When you remove the pan from the oven, remove the cupcakes to a cooling rack and let cook completely.
Once cool, remove the pan and dust the cake with sifted powdered sugar, or top with our cinnamon mascarpone frosting.


Cinnamon Mascarpone Frosting
8 ounces mascarpone
1 cup powdered sugar
2/3 cup whipping cream
pinch salt
1 teaspoon vanilla extract
3/4 teaspoon cinnamon

Mix all ingredients in a stand mixer with a whip attachment over medium speed to incorporate. Turn mixer up to high and whip until thick and creamy. Transfer frosting to a piping bag fitted with an 805 round tip  and pipe frosting onto cooled cupcakes.

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