Pumpkin Chiffon Cake

• 2 cups cake flour, sifted
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup canola oil
• 8 large eggs, separated
• 1/2 cup water
• 3/4 cup pumpkin puree
• 1/2 teaspoon cream of tartar

1. Heat oven to 325u0b0F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
2. Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
3. Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
4. Pour egg-white batter over the yolk batter and gently fold to blend.
5. Pour mixture into a non-greased 10-inch tube pan.
6. Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.

cake flour, sugar, baking powder, ground cinnamon, salt, ground cloves, ground nutmeg, canola oil, eggs, water, pumpkin puree, cream of tartar

Taken from www.food.com/recipe/pumpkin-chiffon-cake-191892 (may not work)