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Canned pumpkin is pureed pumpkin.

As far as the pan, without having made it myself it's impossible to say. Make sure the pan is well lubed and flour and I'm guessing it should be ok. To my way of thinking, removable bottom pans are usually used for items that you don't want to turn over to remove, for example a cake that has a fruit topping.

Typically, a tube pan without a removable bottom is used for bundt cakes. The kind they are talking about is the kind used for angelfood cakes.

Since chiffon cakes typically require mixing of two separate batters - one with the whipped egg whites/one that's heavier with the egg yokes - then folding the one into the other, you need the angelfood cake pan for it's capacity. Chiffon cakes tend to raise quite a bit when done right.

Also, angelfood pans are usually aluminum and the cake "creeps" up the sides and clings which increases it's height. Bundt cake pans are usually non-stick and would impede the way it raises.

Thank you very much for your helpfulness .... It is much appreciated. ... Now I need to go out and buy the removable bottom pan........

Elle x

Well,

I got the tube pan and made the cake and it turned out yummy, I put some photo's up in my blog of it!

Make sure you have some cream with it though

That does look yummy! I see you got the kind of pan with the little "legs" on it. Excellent choice! Makes it far easier when you need to invert the pan for angelfood.

So.... ya gonna share the recipe? Huh? Huh? Huh?

This sounds yummy

Just gotta type it out on here for ya bear with me

You will need:
1 Cup Flour (All Purpose or plain)
1 3/4 cups Granulated sugar
1 tbsp Pumpkin Pie Spice
1 tsp Baking Powder
1/2 tsp Salt
4 Large Eggs - whites and yolks seperated (at room temperature)
5 Egg whites (I used Liquid egg whites)(at room temperature)
1 cup of canned Pumpkin Pureé
Confectioner's sugar for dusting (Icing sugar)


Here's What Ya do:

Preheat the oven to 325F.
In a LARGE bowl, whisk together the flour, 3/4 cup of the granulated sugar, the pumpkin pie spice, baking powder and salt.
In a MEDIUM bowl, combine the egg yolks and the canned pumpkin pureé. Stir the pumpkin mixture into the flour mixture until smooth.

Using an electric mixer (I used my hand held one) with the whisk attachment, whip the 9 egg whites at medium speed speed until foamy, about 2 minutes. With the machine still running, gradually whisk in the remaining 1/2 cup of granulated sugar, increase the speed to high and beat until stiff but still moist 1-2 minutes.
(sound familiar?) lol.

Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Repeat this process with the remaining egg white mixture until none remain..

Pour the batter into a 10 inch tube pan with a removable bottom.

Bake until a cake tester (tooth pick) inserted in the centre comes out clean, approx 55 minutes.

Let Cool for 5 minutes, then invert the pan onto a narrow-necked bottle. (I got the pan with legs on and just inverted it over my cooling rack in a cooler room) let hang upside down until it has completely cooled, about 1 1/2 hours.

Place the cake right side up and remove the pan.

To Serve, dust with the confectioner's sugar.

It is nice served with some whipped cream Enjoy and good luck

[IMG]http://i1045.photobucket.com/albums/b451/Ellefoxie/PumpkinChiffonCake.jpg[/IMG]

[IMG]http://i1045.photobucket.com/albums/b451/Ellefoxie/PumpkinChiffonCakeBirdseyeViewFinished.jpg[/IMG]


Other pics are in my blog.

I totally have to make this. THANK YOU!!!!!!!!!!!!!!!!!!

This seems yummy...

So wtf is it then - you just post and don't explain what it is - Not everyone is a mind reader!

OR

You just don't share!

Raven, the recipe too dammit!

OK, I don't have a pic for this but I have made it. Pumpkin Angel Food Cake. Making this is easier than masturbating, I swear. You need one box of Angel Food cake mix, the one step kind. Then you need 1 can of pumpkin, a standard size can, the size you use for making one pie. And one teaspoon of your fav pumpkin spices. The box will tell you to mix with 1 1/4 cup of water. Don't do that, instead use only 1 cup of water, the can of pumpkin and the spice. Otherwise you mix and bake and cool according to the box instructions. It makes a light and fluffy, somewhat moist (not actually wet) pumpkin flavored angle food cake.

Now Lenny that sounds delightful - i must try that one as well ... Thank you for sharing.

Elle x