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

1. Preheat oven to 350ºF.
2. Combine flour, sugar, baking powder and salt in a bowl; set aside.
3. Using medium speed of an electric mixer, beat egg whites until stiff peaks form; set aside.
4. Whisk together egg yolks, pumpkin, oil, rosemary and vanilla until blended.
5. Using a spoon, make a well in centre of flour mixture. Add pumpkin mixture to well and stir just until combined.
6. Gently fold in beaten egg whites.
7. Pour batter into a greased and floured 12 cup Bundt pan.
8. Bake until a cake tester inserted in centre comes out clean, about 40 - 50 minutes.
9. Cool in pan on a rack for 10 minutes.
10. Invert cake onto rack and cool completely.
11. 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.
12. Place cake on a serving plate. Spread with cream cheese frosting. Refrigerate until serving.