Pumpkin Chiffon Cake ( 南瓜戚风蛋糕)

Yummy Bakes | 1:12 PM |
Despite the horrible heat, I did had a good time in the kitchen measuring the flour, butter, sugar, etc.  I should say another baking spree - I repeated the green tea cheese cake and potato tarts at the request of my niece on Easter Friday and also to share the great banana cake I baked last week end. 
Today, at the comfort of my home, I baked this light and soft pumpkin cake.  The natural sweetness from the pumpkin was a bonus in this cake.








Recipe Source: Small Small Baker

Pumpkin Chiffon Cake 南瓜戚风蛋糕
Ingredients
(makes one 22cm chiffon tin, half the recipe for 16cm chiffon tin)

4 egg yolks
30g sugar
1/4 tsp salt
60g vegetable oil
60g coconut milk * (I use fresh milk)
80g pumpkin, diced, steamed and mashed
120g cake flour
1/2 tsp baking powder
some pumpkin seeds (I omitted this)

4 egg whites
100g sugar
1/8 tsp cream of tartar (I omitted)

* You can replace coconut milk with milk + 1/4 tsp ground cinnamon or ground nutmeg

Method

1. Whisk egg yolks, sugar and salt until the sugar dissolves.
2. Gradually add in vegetable oil, followed by coconut milk. Add in mashed pumpkins, mix well.
3. Fold in sifted cake flour and baking powder until well-mixed. Set aside.
4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches. Lastly, add in pumpkin seeds.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.
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7 comments:

  1. WOW... your chiffon cake looks really soft and I like the colour too, very pretty!

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  2. Looks really soft and fluffy! Pumpkin sounds like a great flavour for chiffon.

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  3. This chiffon looks soft and delicious!!!!

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  4. This chiffon sure taste yummy! Although, I haven't try to bake myself, but I ever taste the one that my friend baked.

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  5. nice bake, chris! i've tried pumpkin chiffon and i like it too!

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  6. I love chiffon cake! I love how soft it feels in the mouth. I have always been too spoilt here. A friend always made for me. She makes several types of chiffon cake and all of them are just so good! But sadly, she has moved to Canada. Now I have no chiffon cakes to enjoy. I really need to learn one of these days. Hope it comes out successful. Thanks very much for sharing yours. Take care and hope you have a lovely weekend. Mary

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  7. I live anything with pumpkin so i am sure I will love this cake.

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