Cranberry Trifle With Pumpkin Chiffon Cake

• 1 cup, plus 2 tablespoons, sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup unsweetened, canned pumpkin puree
• 18 teaspoon ground cinnamon
• 18 teaspoon ground ginger
• 18 teaspoon ground nutmeg
• 2 eggs, separated, plus 1 egg white
• 1 whole egg
• 1 13 cups superfine sugar (can be made by pulsing granulated sugar in a food processor until fine)
• 1/4 cup vegetable oil
• Pinch cream of tartar
• 1/4 cup brandy
• 1 12-ounce bag fresh or frozen cranberries
• 1 1/2 cups sugar
• 3 tablespoons Grand Marnier
• 1 tablespoon grated lemon zest
• 8 egg yolks
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1/4 cup cold water
• 1 tablespoon powdered gelatin
• 3 cups heavy cream

1. To make the cake, preheat the oven to 350 degrees.
2. Butter a 15-by-10-inch jellyroll pan and set aside.
3. Sift together the flour, baking powder and salt.
4. Stir together the pumpkin puree, cinnamon, ginger and nutmeg.
5. Using an electric mixer, beat the two egg yolks and the whole egg on high speed for 4 minutes.
6. Add 1 cup of the sugar and beat 3 minutes longer.
7. Quickly pour in the oil.
8. With the mixer on medium speed, add the dry ingredients alternately with the pumpkin mixture.
9. Beat the 3 egg whites with a mixer on medium speed until frothy.
10. Add the cream of tartar, increase the speed to high and slowly add the remaining 1/3 cup of sugar.
11. Beat until stiff peaks form.
12. Stir 1/3 of the egg whites into the pumpkin mixture and fold in the remaining whites.
13. Spread the batter into the prepared pan and bake until the cake is springy to the touch, about 20 minutes.
14. Set aside to cool.
15. To make the mousse, combine the cranberries, 1 cup of sugar and the Grand Marnier in a heavy-bottomed saucepan.
16. Bring to a boil over medium heat, stirring occasionally.
17. Reduce heat and simmer until cranberries pop, about 5 minutes.
18. Pour into a bowl, stir in the lemon zest and refrigerate until cold.
19. In a medium-size saucepan, combine the egg yolks, remaining 1/2 cup of sugar and the salt.
20. Whisk until the yolks are very thick.
21. In another saucepan, scald the milk.
22. Whisking rapidly, pour the milk into the yolk mixture.
23. Set the pan over low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon -- do not let mixture simmer.
24. Set aside.
25. Place the water in a small saucepan and sprinkle with the gelatin.
26. Let stand for 1 minute.
27. Place over low heat until completely dissolved.
28. Stir the gelatin into the custard.
29. Transfer the mixture to a large bowl and stir in the cranberry mixture.
30. Chill for 30 minutes.
31. Whip the cream until soft peaks form.
32. Reserve 1/2 cup and fold the remaining whipped cream into the mousse.
33. Turn the pumpkin cake out of the pan and cut into 2-inch squares.
34. Brush with the brandy.
35. Place half of the cake squares in the bottom of a 3-quart glass bowl.
36. Spoon half of the mousse over the cake.
37. Repeat the layers.
38. Spoon or pipe out the reserved whipped cream in a decorative pattern around the edge of the bowl.
39. Cover with plastic wrap and chill for 4 hours or overnight.

flour, baking powder, salt, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, eggs, egg, sugar, vegetable oil, cream of tartar, brandy, cranberries, sugar, grand marnier, lemon zest, egg yolks, salt, milk, cold water, powdered gelatin, heavy cream

Taken from cooking.nytimes.com/recipes/727 (may not work)