Prepare The Cake Batter

1. Preheat the oven to 160°C fan. Prepare an unlined, ungreased 8-inch chiffon cake pan. Do not grease the pan, as the cake needs to cling to the sides while baking.
2. Separate the eggs, placing the egg whites in a large, clean, grease-free mixing bowl and the egg yolks in a separate medium-sized bowl.
3. In a medium mixing bowl, beat the egg yolks and 30 g caster sugar until pale and slightly thickened.
4. Add the vegetable oil, milk and vanilla extract. Continue beating at medium speed until the mixture is smooth and fully emulsified.
5. Add the pumpkin purée and continue mixing until the pumpkin is fully incorporated and the mixture is smooth.
6. Sift in the cake flour, baking powder, ground cinnamon, ground ginger, ground nutmeg and salt. Mix gently at low to medium speed until just combined. Avoid overmixing.

Make The Meringue

1. Add the cream of tartar to the egg whites. Using a clean, grease-free whisk attachment, whisk until foamy.
2. Gradually add the 70 g caster sugar in three additions, whisking for about 30 seconds to 1 minute between each addition to allow the sugar to dissolve.
3. Once all the sugar has been incorporated, increase the mixer to medium-high speed and continue whisking until stiff, glossy peaks form.

Combine The Batter

1. Add a small amount of the meringue to the pumpkin yolk batter and gently whisk it in to lighten the mixture.
2. Gradually add the meringue to the batter. Using a whisk, gently combine until no large white blobs remain. Continue to add the meringue to the batter until everything is well incorporated.
3. Switch to a silicone spatula and gently fold the batter, scraping along the bottom and sides of the bowl to ensure everything is evenly incorporated. Take care not to deflate the meringue.
4. Pour the batter into the ungreased chiffon pan, preferably in one spot, allowing the batter to spread naturally.
5. Lift the pan a few inches above the counter and gently drop it a few times to release any large air bubbles.
6. Run a skewer through the batter in a circular motion to release any smaller air pockets. Gently shake the pan from side to side to level the surface.

Bake And Cool The Cake

1. Bake in the preheated oven at 160°C fan for approximately 35–40 minutes, or until a skewer inserted into the centre comes out clean.
2. Immediately remove the cake from the oven and invert the pan. Allow the cake to cool completely upside down. This prevents the delicate chiffon cake from collapsing as it cools.
3. Once completely cooled, gently run a thin spatula around the outer edge of the cake and around the centre tube to release it from the pan.
4. Run the spatula around the base of the pan to release the cake completely.
5. Place a serving plate or cake stand over the pan, then carefully turn the pan upside down. The cake should release cleanly.
6. If you are not planning to frost the cake, simply serve it with a cup of tea.

Make The Whipped Cream Frosting (Optional)

1. Combine the icing sugar and salt in a small bowl and mix well.
2. Add the vanilla extract to the chilled double cream and mix briefly to combine.
3. Place the vanilla-infused double cream and icing sugar mixture in a large mixing bowl. Using a handheld mixer fitted with a whisk attachment, whisk the mixture until the frosting reaches medium-stiff peaks. Be careful not to overwhip.
4. Transfer the frosting to a piping bag fitted with a large open star piping tip, such as a Wilton 1M. Keep refrigerated until ready to decorate.

Decorate The Cake (Optional)

1. Once the cake has completely cooled, pipe generous rosettes of whipped cream around the outer edge of the cake.
2. Lightly dust the piped cream with ground cinnamon using a fine-mesh sieve.
3. Arrange the coffee autumn leaf cookies between the cream rosettes.
4. Slice and serve your beautifully decorated pumpkin chiffon cake.