Friday, July 09, 2010

Pumpkin Chiffon Cake and Pumpkin Ice Cream

Strange choice for the middle of Summer, I know. I had a lonely tin of pumpkin crying out from the cabinet to be used ("You only love me for pie...booo hooo hooo") and frankly, I was getting somewhat sick of looking at it collect dust. I had about a cup left after the cake recipe, so I made ice cream as well.

I don't want any cake. I don't really want ice cream either. If you wanted pumpkin cake, or ice cream, these would make a perfectly lovely dessert.

The cake recipe comes from Amish and Mennonite Kitchens. The ice cream recipe that follows is my own.

For the cake:

2 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup vegetable oil
8 egg yolks
1/2 cup water
3/4 cup pumpkin (drain it well if using tinned)
1/2 teaspoon cream of tartar
8 egg whites

Sift dry ingredients into a large bowl. Make a well in the centre and add, in the following order: oil, egg yolks, water, and pumpkin. Mix very well until smooth.

In another bowl, beat egg whites with cream of tartar until they hold stiff peaks. Carefully fold the pumpkin mixture into the egg whites. Pour into an ungreased tube pan and bake in a preheated 325 degree F. oven for 55 minutes. Then, increase heat to 350 degrees F. and bake 10 minutes longer. Invert and cool.

For the frosting:

4 tablespoons butter
3 ounces cream cheese
2 cups confectioner's sugar
1 teaspoon vanilla extract

Blend together until smooth, and frost.

For the ice cream:

4 large egg yolks
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 cup mashed, cooked pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Splash of vanilla

In a heat-proof bowl, combine egg yolks and sugar, whisking until smooth. Heat cream and milk until steaming. Slowly whisk into the egg mixture, in a very thin stream. Return to pan and cook, whisking until it reaches 170 degrees F. Strain into a bowl. Add pumpkin, spices, and vanilla. Mix well. Place in an ice bath and cool. Freeze either in an ice cream maker, or as I did, in a freezer tray.


Raymond said...

Does Mr ETB still weigh only 260 lbs? If I were in your house, I'd be 320 within weeks, I think. I have ZERO willpower against such cakes and such. I'm like a dog: if it's there I'll eat it without hesitation or concern for weight etc consequences.

BTW, I just cooked up some diced apple and raisins in butter to put into my 5-grain + oatmeal breakfast. I almost ate it without the cereal. Tasty!

Goody said...

I think so, but he's pretty tall.

Eating like a dog is OK so long as you don't start eating your vomit. That's pretty bad.