Pumpkin Chiffon Cake

Ingredients

• 2 c flour sifted
• 1 12 c sugar
• 3 tsp baking powder
• 1 tsp salt
• 12 tsp cloves
• 1 tsp cinnamon
• 12 tsp nutmeg
• 7 large eggs separated
• 34 c canned pumpkin
• 12 c oil
• 12 c water
• 12 tsp cream of tartar

Directions

1. Sift dry ingredients
2. into bowl
3. Separate eggs and egg whites in large
4. mixing bowl
5. In small bowl blend egg yolks pumpkin oil and
6. water
7. Make
8. well in center of dry ingredients and add liquid
9. mixture all at once beat at medium speed for 1 minute Beat
10. egg
11. whites
12. until
13. foamy
14. Add
15. cream of tartar and beat until
16. stiff
17. Pour
18. pumpkin batter gradually over beaten egg whites
19. and fold in until blendedPour into greased tube pan and bake
20. at
21. 325
22. for 55 minutes 15 to 20 minutes in 350 oven Cool
23. Frost is desired