Ok listen listen listen, hear me out. I know it’s August. And even I think we should wait until September to bring out pumpkin spice. BUT. This is a very summery display of pumpkin spice if that makes sense. I’ll get more into that later, but just know that this is tasty regardless of what time of year you eat it and please don’t judge me for bringing out pumpkin already. Ok thank you, onwards towards further yapping.
I must say, last Friday was a really good day. I don’t typically have days that I find remarkably good, but Friday was one of them. That isn’t to say that all days suck and my life is terrible, its just that most days are kinda unremarkable and somewhat systematic.
But on Friday I left home a little earlier to get a pumpkin cream cold brew to sip on while I studied in the Library before school started (again please reserve your judgements). Then all my classes went pretty good and after school my mom and I went shopping and I got some books I’ve been wanting to read. Then we got takeout Indian Food and cozied up at home. So yeah it was a pretty great day.
But today? This Friday? Nope. Not a good day. Too many quizzes that I’m fairly certain I completely failed. But hey, you live and, if you’re lucky, you learn.
On another note though, this weather is driving me crazy. Last week was our false fall where the temperature dropped like 20 degrees and I wore a SWEATER. (crazy I know). But this week it’s back up in the 90s! I really don’t understand it, and I really don’t like it. I just want it to be chilly!
Ok I think that’s enough talking for one post. Let’s talk about this cake.
What is Chiffon Cake
Chiffon cake is kinda like a really thick sponge. It’s a super light and bouncy cake, and it gets that tell tale texture from whipped egg whites. It’s typically a vanilla flavor, but today we’re obviously doing pumpkin. Aside from being super tasty, pumpkin puree ensures the cake stars moist, and doesn’t taste like your eating an actual cleaning sponge.
Describe This Cake to Me
Taste: The cake has a subtle pumpkin flavor, but it isn’t overwhelming. Most importantly, it tastes real. Pumpkin puree, spice mix, and a little espresso powder make this cake extra flavorful. Plus, you have the chai cream which adds a unique flavor to the whole cake.
Texture: As I said above, chiffon cake has a really unique texture. It’s very bouncy and spongy, which means it pairs especially well with the chai cream on top. It’s really unique because most pumpkin cakes are kinda dense and heavy, but this one is tall and super airy, while still staying moist.
Ease: The great thing about this cake is that it’s really easy to assemble, and the chai cream is super quick. The not so great thing is that this batter takes a few steps, and a few different bowls. But it’s great practice and it gives you the tastiest end result!
The Chai Cream
This cream is pretty straightforward, but there are a few things that make it special. So the base is a whipped cream, but we add sour cream to give it this tanginess that pairs so well with the pumpkin in the cake. Then we add chai spices, which is heavy on the cardamom to give the cake a pumpkin chai latte kinda flavor. Then of course you’ve got some sugar, vanilla, and salt, for the best flavor balance.
The Assembly
Now the assembly here is crazy simple. I slice the tops of my cakes off for a flat surface, but you really don’t need to. Then just plop on a really thick layer of the chai cream, and place the cake on top. Plop on another thick layer and decorate to your hearts content. This is a naked cake so its not too sweet, and its super simple. Because the cakes are so light and airy, the whipped cream is enough to support them. HOWEVER, as the cake ages, you will notice it start to slant and slump. That’s because the spongey cakes are starting to absorb the moisture from the cream, which in turn, looses some stability. That’s why I recommend serving this cake up right away!
Pumpkin Chiffon Cake with Chai Spice Cream
Ingredients
Method
- Preheat the oven to 325℉. Grease the bottom and sides of two 8 inch round cake pans, and line the bottoms with parchment paper rounds. Set aside.
- In a medium sized bowl using a hand or stand mixer fitted with a whisk attachment, whip the egg whites and cream of tartar on high speed until light and foamy, about 1 minute. With the mixer still running, slowly pour in ½ cup of granulated sugar and continue to whip until you have glossy stiff peaks, about 2-3 more minutes. Set aside.
- In a smaller bowl, whisk together the remaining 1 cup of sugar, flour, baking powder, pumpkin pie spice, espresso powder, and salt until evenly combined. Set aside.
- In a large bowl using a hand or stand mixer fitted with a whisk attachment (you don't need to wipe the egg white off), whip the egg yolks, pumpkin puree, vegetable oil, and vanilla on high speed for 1 minute. It should lighten in color a little. With the mixer on medium speed, add the dry ingredients in thirds, alternating with the milk. Beat on medium speed for 2 minutes. Using a large spatula, gently fold in half of the whipped egg whites, trying not to deflate them. Then fold in the second half.
- Pour the batter evenly among the two pans. They will be very full, that's ok! Bake for 50 minutes or until the cake bounces back when lightly poked and an inserted toothpick comes out clean. The cakes will rise up past the rim of the pan, but will deflate a little so don't worry. Let the cakes cool in the pans set on a wire wrack for 30 minutes before running a knife around the edges of the pan and inverting the cakes onto the wrack to cool completely.
- In a large bowl using a hand or stand mixer fitted with a whisk attachment, whip the cream on high speed to medium peaks. Add the confectioners sugar, sour cream, chai spice, cardamom, vanilla, and salt, and whip again on high speed until combined, this time whipping to stiff peaks.
- Slice the tops off of your cakes for a flat surface if desired. I use a serrated knife to do this. Place one cake layer on your cake stand, and spread about half of the cream on top. It will be a thick layer, and it needs to be in order to support the cake. Try and make it as even as possible. Place the second cake layer on top and top with the remaining cream. Decorate the top with dried figs, cinnamon sticks, pumpkin seeds, and a sprinkle of cinnamon.
- Slice, serve, and enjoy! Store remaining cake covered in the refrigerator for up to 3 days.