It’s not Fall yet in Tallahassee. We’re still wearing white and flip flops. But we hope if we drink enough pumpkin beer and light enough pumpkin scented candles and eat enough pumpkin foods, Fall will come any day now.
So, enter the pumpkin chiffon cake – the first autumnal food of the wannabe season.
This one comes from Rachel Ray Magazine (recipe link).
I had all of the ingredients in my house (bonus!), including pumpkin, which I hoarded from the great canned pumpkin shortage of 2010.
Sorry if you had a hard time finding pumpkin last year. I could have been at fault. I grabbed the last 5 cans at Target and didn’t look back. Then I generously gave them out to my friends. “Oh, you couldn’t find any pumpkin? I have pumpkin, but you see…My car could really use a wash…”
The hardest part of this recipe was whipping the egg whites.
My biggest first-world problem is that I don’t have a stand mixer. This electric hand mixer and I have been through some really though (read: emotional, angry, martial) times. And although I would drop it in a second for a stand mixer, I believe this hand mixer and I were meant to be together – mostly because I’ll never be able to afford the alternative.
So when a recipe says whip the egg whites for ten or fifteen minutes (a.k.a. eternity on a hand mixer), I just don’t. I whipped it for a few minutes before my arm fell off.
So the cake didn’t rise. Oh well, it doesn’t affect the taste one bit. I think I made a rookie mistake of not whipping the egg whites enough. My hands got too tired!
It was a tasty cake, say my friends. I didn’t have any since I don’t like pumpkin flavored things. That probably makes my pumpkin hoarding story even more ridiculous.