Pumpkin Rosemary Chiffon Cake | Blue Flame Kitchen
Take your Thanksgiving dessert game to the next level with this light and fluffy pumpkin cake. The cake is made with whipped egg whites for a chiffon-like texture and frosted with sweetened cream...
Ingredients
- 1 3/4 cups cake flour, sifted
- 1 1/4 cups granulated sugar
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 8 large egg whites
- 5 large egg yolks
- 1 cup canned pure pumpkin
- 1/3 cup extra-virgin olive oil
- 2 tsp chopped fresh rosemary
- 1 tsp vanilla
- 8 oz (250 g) cream cheese, softened
- 1 cup icing sugar
- 1/4 cup milk (2%)
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