Autumn Pumpkin Chiffon Cake

• 1 cup flour
• 1 1/4 cups granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs separated, plus 5 egg whites, at room temperature
• 1 cup pumpkin puree canned pure
• confectioners' sugar for dusting

1. Preheat the oven to 325u0b0. In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.
2. Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 1/2 cup granulated sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
3. Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
4. Let cool in the cake pan for 5 minutes, then invert the pan onto a narrow-necked bottle and let hang upside down until completely cool, about 1 1/2 hours. Place the cake right side up and remove the pan. To serve, dust the cake with the confectioners' sugar.

flour, sugar, pumpkin pie spice, baking powder, salt, eggs, pumpkin puree, confectioners

Taken from www.yummly.com/recipe/Autumn-Pumpkin-Chiffon-Cake-1645805 (may not work)