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PUMPKIN CHIFFON CAKE 
2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
7 lg. eggs, separated
3/4 c. canned pumpkin
1/2 c. oil
1/2 c. water
1/2 tsp. cream of tartar

Sift dry ingredients into bowl. Separate eggs and put egg whites in large mixing bowl. In small bowl, blend egg yolks, pumpkin, oil and water. Make well in center of dry ingredients and add liquid mixture all at once; beat at medium speed for 1 minute. Beat egg whites until foamy. Add cream of tartar and beat until stiff (3-5 minutes). Pour pumpkin batter gradually over beaten egg whites and fold in until blended. Pour into ungreased tube pan and bake at 325 degrees for 55 minutes; then 15-20 minutes in 350 degree oven. Invert and cool. Frost as desired. 12 servings.
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