Monday, November 21, 2011

Pumpkin Chiffon Cake for a Crowd


Wondering what to bring for your family pot luck gathering for the dessert?
If you are looking for a switch up from pies...try this cake.    The cake will cut comfortably into 35 pieces.
This recipe may look labor intensive but the cake can be baked 1- 2 days ahead.  The baked cake can be filled and decorated and refrigerated the day before your event. 

Preheat oven to 325 F.  Line a 15 X 11 X 2 cake pan with parchment paper with the sides hanging over on the two long sides.  This will make removing the cake much easier and fool proof.

Dry Ingredients
  •  1 1/2 cup white sugar
  • 1 cup brown sugar
  • 3 cups cake flour
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  1. Measure all the dry ingredients above through a large sieve into a large mixing bowl. 
  2. Use the sieve to dip into the bowl and shake it through several times.  You won't get all the dry ingredients through again but it helps to aerate and lighten the flour and sugars and at the same time combines them all well.
  3. Set aside.
Wet Ingredients
  • 14 eggs
  • 1 teaspoon cream of tartar
  • 1 cup vegetable oil
  • 1/2 cup maple syrup
  • 2 teaspoons maple flavoring
  • 1/2 cup water
  • 1 1/2 cup canned pure pumpkin (398 ml)
  1. Separate 10 eggs.  Separate them into two bowls. Put the yolks into a medium mixing bowl and the whites into a large mixing bowl. Use a small bowl to put the whites into after separating and then one by one. .add the egg whites to the large bowl of egg whites.  If you get even a speck of yolk in that large bowl of egg whites. ..they will not whip up stiff.
  2. Whip the egg whites and the cream of tartar until stiff with beaters.  They should hold a stiff peak.  Don't beat them until the start to break down.
  3. In the bowl with the egg yolks, add the remaining 4 eggs and the remaining wet ingredients and beat until well combined.
Combining Wet and Dry
  1. Add the egg yolk mixture to the dry ingredient bowl and stir until well combined.
  2. Use a large spatula to fold the egg whites into the batter.  You might have some streaks left. .which is better than over mixing. 
  3. Pour into pan and bake about an hour.  Test the cake by sticking a toothpick in.  The cake should be browned and the toothpick should come out clean.
  4. Allow to cool on a wire rack.
Butterscotch Filling
  • 3/4 cup brown sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 2 beaten eggs
  • 3 cups milk
  • 1/4 cup butter
  • 2 tablespoons spiced Rum or 1 teaspoon vanilla
  1. Combine the brown sugar and cornstarch and salt in a large microwave safe measuring cup.
  2. Add the beaten eggs and a bit of the milk and stir well.
  3. Add the remaining milk and microwave until bubbly and thick.  Stir every few minutes.
  4. Add the flavouring and the butter and stir until the butter melts. 
  5. Place a piece of plastic wrap over the surface of the filling so that it doesn't form a skin
  6. Allow to cool to room temperature.
Butterscotch Whipped Cream Frosting
  • 3 cups heavy cream for whipping
  • 1/3 cup white sugar
  • small package instant butterscotch pudding mix
  1. In a large mixing bowl, beat the whipping cream adding the sugar until frothy. 
  2. Add the instant pudding mix slowly and then beat until stiff peaks form.
Assembling the Cake
  1. Using the parchment paper, lift the cake out of the pan. Use a long serrated knife to cut through and remove the top.
  2. Place the bottom half of the cake back in the pan for easy transport or place on a large tray.
  3. Spread the cooled filling over the cake and put the top half back over.
  4. Spread the Butterscotch Whipped Cream Frosting over the cake.
  5. Garnish with 1 cup of crushed walnuts if desired.
  6. Garnish with Dulce de Leche Drizzle or Purchased Butterscotch Sauce when you serve the cake.
Dulce de Leche Drizzle
  • 1 can sweetened condensed milk
  • 1/2 teaspoon sea salt
  1. Pour the sweetened condensed milk into a deep glass or non metal oven proof flat dish.
  2. Stir in the salt.
  3. Cover the edges tightly with aluminum foil.
  4. Place the dish in a large roasting pan and add water into the roasting pan up to about half the depth of the pie plate.  Check the roasting pan half way during the cooking process and add additional boiling water to the pan if it is boiling dry.
  5. Bake in a 425 F oven about an hour and a half or until the condensed milk has developed a beautiful caramel color.
  6. Allow to cool and while pourable...pour into a container that has a squirt top for garnishing your cake.
  7. Warm in  a hot water bath before drizzling.

8 comments:

  1. Can this receipe be downsized? I would like to do smaller serving.

    ReplyDelete
  2. This looks beyond decadent!! I am a sucker for all things pumpkin ... what can I say :-)

    ReplyDelete
  3. Chris, I sure don't see why not. Just divide the recipe in half. You can bake it in a 9X13. Fill your pan 3/4 full and if there is any left over batter ...make cupcakes.
    Let us know how it worked out. .others will be interested too.

    ReplyDelete
  4. How gorgeous, Lovella! Beautiful and light. This is a keeper :)

    Blessings to all,
    Anna (Toronto)

    ReplyDelete
  5. This recipe looks delicious but am confused by the two different pan sizes, do you use the one for baking and the other for layering? Thanks, will definitely try this. Beautiful presentation.

    ReplyDelete
  6. It is so pretty! Wow, 14 eggs! Your photos are beautiful!

    ReplyDelete
  7. That just looks incredible! I justed wanted to tell you that i found your book over the weekend at Rebecca Haarer's in Shipshewana, Indiana. It really looks fantastic. Thanks so much!

    ReplyDelete
  8. I made a half batch of this cake and it was fantastic! We didn't have any whipping cream, so I made a cream cheese frosting with maple flavoring and it was delish. :)

    Thanks for sharing your yummy recipe!

    ReplyDelete