PUMPKIN ROSEMARY CHIFFON CAKE WITH CREAM CHEESE FROSTING
PUMPKIN ROSEMARY CHIFFON CAKE WITH CREAM CHEESE FROSTING
Ingredients
- 1 3/4 cups cake flour, sifted
- 1 1/4 cups granulated sugar
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 8 large egg whites
- 5 large egg yolks
- 1 cup canned pure pumpkin
- 1/3 cup extra-virgin olive oil
- 2 tsp chopped fresh rosemary
- 1 tsp vanilla
- 8 oz (250 g) cream cheese, softened
- 1 cup icing sugar
- 1/4 cup milk (2%)
Directions
- Preheat oven to 350ºF.
- Combine flour, sugar, baking powder and salt in a bowl; set aside.
- Using medium speed of an electric mixer, beat egg whites until stiff peaks form; set aside.
- Whisk together egg yolks, pumpkin, oil, rosemary and vanilla until blended.
- Using a spoon, make a well in centre of flour mixture. Add pumpkin mixture to well and stir just until combined.
- Gently fold in beaten egg whites.
- Pour batter into a greased and floured 12 cup Bundt pan.
- Bake until a cake tester inserted in centre comes out clean, about 40 - 50 minutes.
- Cool in pan on a rack for 10 minutes.
- Invert cake onto rack and cool completely.
- To prepare cream cheese frosting, use medium speed of an electric mixer and beat cream cheese until creamy. Beat in icing sugar until blended. Gradually beat in milk until smooth.
- Place cake on a serving plate. Spread with cream cheese frosting. Refrigerate until serving.
![](/content/dam/web/atco-blue-flame-kitchen/icons/icon-heart.png)
Nutritional analysis per serving:
425 calories, 17.6 g fat, 8 g protein, 59.6 g carbohydrate, 1.1 g fibre, 306 mg sodium