Pineapple-Pumpkin-Mojito Chiffon Cake

            Serves 10

            ½ cup flour

            14 tablespoons granulated sugar, divided

            ½ bunch fresh mint, stems discarded

            ½ tablespoon pumpkin pie spice

            ½ teaspoon baking powder

            1 lime, chopped

            ¼ teaspoon salt

            ½ cup pineapple juice

            2 eggs, separated, plus 3 egg whites, at room temperature

            ½ cup canned crushed pineapple

            ½ cup canned pure pumpkin puree

            ½ cup light rum

            2 cups ice cubes, divided

            ½ cup club soda, divided

1.      Preheat the oven to 325°.  In a large bowl, whisk together the flour, 10 tablespoons granulated sugar, mint leaves, pumpkin pie spice, baking powder, lime, and salt, making sure to crush the mint leaves.  In a medium bowl, combine the pineapple juice, egg yolks, crushed pineapple, pumpkin puree, and rum.  Stir the pumpkin mixture into the flour mixture until smooth.

2.      Using an electric mixer with the whisk attachment, whip the 5 egg whites at medium speed until foamy, about 2 minutes.  With the machine on, gradually whisk in the remaining sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.

3.      Add one-quarter of the egg white mixture, ½ cup ice cubes, and 2 tablespoons club soda to the pumpkin batter, folding with a rubber spatula just until no streaks remain.  Repeat with remaining egg white mixture, ice cubes, and club soda.  Pour the batter into a 10-inch tube pan with a removable bottom.  Bake until a cake tester inserted in the center comes out mostly clean, 55 minutes.

4.      Let cool for 5 minutes, then invert the pan onto a narrow-necked bottle; let hang upside down until completely cool, about 1½ hours.  Place the cake right side up and remove the pan.  To serve, dust with confectioners’ sugar.