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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Autumn Pumpkin Chiffon Cake

 
One serving costs about $0.34

$0.34 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,dairy-free,dairy free,lacto ovo vegetarian side dish
spoonacular Score:27%

Spoonacular Score: 27%

 

This recipe serves 12 and costs 34 cents per serving. One serving contains 148 calories, 3g of protein, and 2g of fat. This recipe from Foodista has 1 fans. If you have salt, granulated sugar, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so awesome. Try Pumpkin Chiffon Cake, Pumpkin Chiffon Cake, and Autumn Pumpkin Cake for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
1 cup
1 cup canned pumpkin puree
canned pumpkin puree
4
4  eggs
eggs
1 cup
1 cup flour
flour
1.25 cups
1.25 cups granulated sugar
granulated sugar
1 Tbsp
1 Tbsp pumpkin pie spice
pumpkin pie spice
0.5 tsps
0.5 tsps salt
salt
1 tsp baking powder
1 tsp
baking powder
1 cup canned pumpkin puree
1 cup
canned pumpkin puree
4  eggs
4
eggs
1 cup flour
1 cup
flour
1.25 cups granulated sugar
1.25 cups
granulated sugar
1 Tbsp pumpkin pie spice
1 Tbsp
pumpkin pie spice
0.5 tsps salt
0.5 tsps
salt

Equipment

hand mixer
hand mixer
cake form
cake form
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
hand mixer
hand mixer
cake form
cake form
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat the oven to 325. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.34
Ingredient
1 teaspoon baking powder
1 cup canned pumpkin puree
4 eggs
1 cup flour
1.25 cups granulated sugar
1 tablespoon pumpkin pie spice
Price
$0.03
$1.40
$0.96
$0.17
$0.34
$1.20
$4.10

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Cooking Tips

  • Making pumpkin pie spice yourself is easy. It is usually just a blend of ground cinnamon, ginger, nutmeg, and allspice.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Disclaimer

Nutritional Information

Quickview
148 Calories
3g Protein
1g Total Fat
31g Carbs
3% Health Score
Limit These
Calories
148
7%

Fat
1g
2%

  Saturated Fat
0.54g
3%

Carbohydrates
31g
10%

  Sugar
21g
24%

Cholesterol
54mg
18%

Sodium
119mg
5%

Get Enough Of These
Protein
3g
6%

Vitamin A
3257IU
65%

Selenium
8µg
12%

Manganese
0.19mg
9%

Vitamin B2
0.13mg
8%

Folate
28µg
7%

Phosphorus
70mg
7%

Iron
1mg
6%

Vitamin B1
0.09mg
6%

Fiber
0.95g
4%

Vitamin B3
0.71mg
4%

Vitamin B5
0.35mg
4%

Vitamin K
3µg
3%

Calcium
33mg
3%

Potassium
110mg
3%

Vitamin E
0.39mg
3%

Copper
0.05mg
3%

Magnesium
9mg
2%

Vitamin B12
0.13µg
2%

Vitamin B6
0.04mg
2%

Zinc
0.31mg
2%

Vitamin D
0.29µg
2%

Vitamin C
0.97mg
1%

covered percent of daily need

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