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Saturday, October 18, 2014

Pumpkin Chiffon Cake


We are now in the middle of October can you believe it? The monsoon season is at its full blast here, creating havoc during peak hours…more gloomy days ahead!  This pumpkin chiffon cake is far from gloomy with it's bright cheerful color, taste delicious and soft and fluffy too! A great cake to brighten up your day:D

Pumpkin Chiffon Cake adapted from here

Ingredients (makes a 22cm chiffon pan):

120 g pumpkin (without peel), steamed and mashed
50 g vegetable oil
50 g milk
¼ tsp salt
6 egg yolks (± 130 g)
120 g super fine flour or cake flour

6 egg whites (± 240 g)
¼ tsp cream of tartar
120 g fine granulated sugar


Methods:

In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour with a spatula till just blended.
In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.
Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
Transfer batter in chiffon pan and bake at 170°C for 35-40 minutes. (for my oven, it is at 150C for 45 minutes)
Invert cake immediately and cool completely before removing from pan.


This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by
 and hosted by Eileen (Eileen's Diary)





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