Pumpkin Chiffon Torte Pampered Chef
Indulge in the warm, spiced flavors of fall with this Pumpkin Chiffon Torte, a show-stopping dessert inspired by Pampered Chef creations. This light and airy torte features delicate layers of pumpkin-infused sponge cake, perfectly balanced with fragrant spices like cinnamon, nutmeg, and ginger. The moist, tender cake is complemented by a luscious whipped cream frosting, lightly sweetened and spiced for an irresistible finish. A crowning touch of optional chopped pecans adds a nutty crunch, elevating both flavor and presentation. Ideal for holiday gatherings or cozy autumn evenings, this pumpkin torte is a guaranteed crowd-pleaser. Plus, it's easy to prepare with just 30 minutes of prep time, making it a stunning yet approachable dessert. Whether you're hosting a dinner party or simply craving fall flavors, this Pumpkin Chiffon Torte is the perfect way to impress your guests.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 1.25 teaspoons baking powder
- 0.75 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 4 egg yolks
- 0.5 cups canned pumpkin puree
- 0.25 cups milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 4 egg whites
- 0.5 teaspoons cream of tartar
- 1.25 cups whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoons ground ginger
- 0.5 cups pecans (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease two 8-inch round cake pans with non-stick spray or line them with parchment paper.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
In a separate large bowl, whisk together the egg yolks, pumpkin puree, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the dry mixture to the wet ingredients, stirring gently until a smooth batter forms. Do not overmix.
In a clean mixing bowl, beat the egg whites and cream of tartar using a hand or stand mixer on high speed until stiff peaks form.
Gently fold the beaten egg whites into the pumpkin batter, being careful not to deflate the mixture.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely in the pans before transferring to a wire rack.
In a chilled bowl, whip the whipping cream, powdered sugar, and ground ginger until soft peaks form.
To assemble the torte, place one cake layer on a serving plate and spread a generous layer of whipped cream on top.
Place the second cake layer on top and spread the remaining whipped cream over the top and sides of the torte.
Optionally, sprinkle chopped pecans on top for garnish.
Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld together.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 34.6 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 2137 mg | 93% | |
| Total Carbohydrate | 435.2 g | 158% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 276.2 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 297 mg | 23% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
