Pumpkin Chiffon Cake

Ingredients:
1 cup whole wheat flour
7/8 of a cup maple sryup (I replaced 1 1/4 cup of granulated sugar with the maple sryup)
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
4 eggs, separated, plus 5 egg whites, at room temperature
1 cup canned pure pumpkin puree
Sprinkle Cinnamon and Truvia for dusting
It’s pumpkin-packed and a healthier alternative to high calorie custard pie.

It will satisfy cake lovers even without layers of fatty frosting.


Directions:
1.Preheat the oven to 325°. In a large bowl, whisk together the flour, 7/8 cup maple sryup, 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, 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.