Pumpkin Chiffon Cake for Thanksgiving - Cooking by the Book

Ingredients

• 2 ¼ cups sifted cake flour
• 1 ¼ cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon grated or ground nutmeg
• ¼ teaspoon ground cloves
• 5 large egg yolks
• 3/4 cup water
• 1 ¼ cups cooked or canned pumpkin
• ½ cup vegetable oil
• 1 teaspoon vanilla
• 8 large egg whites
• ½ teaspoon cream of tartar
• ¼ cup sugar