Pumpkin chiffon cake
Cakes
Pumpkin normally appears in rich pies or hearty cakes. But here, with rice flour and a hint of spice, it produces a moist, fluffy cake with subtle flavors. I’ve tasted it with every imaginable topping from frosting to whipped cream and candied nuts, only to find that a sprinkling of spiced sugar is the best topping of all: Everything else overwhelms the delicate flavor of the cake. <br /> <br />This recipe was inspired by, but does not appear in, Flavor Flours (Artisan, 2014) by Alice Medrich.
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