This recipe yields a soft and moist Pumpkin Chiffon Cake even without adding any coconut milk/milk to it. Not forgetting the fluffiness texture. This cake doesn't have a strong pumpkin taste. Merely, just for the natural color and a way to clear off leftover pumpkin in the fridge.
The sweetness in this recipe is just perfect. Light sweetness, not overly sweet. But if you have a sweet tooth, you may slightly add a bit more castor sugar to the recipe.
I added 2 drops of 'egg yolk' yellow colouring to enhance the color of the cake. Otherwise it will be pale yellow color. It's optional, you can omit this.
Ingredients : (makes a 17cm chiffon mould)
(A)
3 egg white 30g Castor sugar 1/8 tsp cream of tar tar (B) 3 egg yolk 25g Castor sugar 1/8 tsp Salt 30g Corn Oil 60g Bluekey Self-raising flour (sifted) 40g Pumpkin puree
15g Water
2 drops Yellow/Egg Yolk Yellow Colouring (optional)
Step by Step :
1. Rinse pumpkin & remove skin. Slice thinly & steam for 10 mins. Then use a fork to mash it till it becomes puree. It's OK if there are small bits of pumpkin. Set aside.
2. Whisk egg yolks and 25g castor sugar till pale. Add in corn oil in few batches & whisk till well combined.
3. Add pumpkin puree, water, salt, yellow colouring and whisk till combined.
4. Sift in self raising flour in 2 batches and use a whisk to mix till well blended.
5. In another clean big bowl, whisk egg whites in high speed till frothy. Add in cream of tar tar and continue to whisk for about 30 seconds. Then add in castor sugar and continue to whisk till it reaches soft peak stage.5. In another clean big bowl, whisk egg whites in high speed till frothy. Add in cream of tar tar and continue to whisk for about 30 seconds. Then add in castor sugar and continue to whisk till it reaches soft peak stage.
6. Preheat oven to 150C (top & bottom heat).
7. Add 1/3 egg whites meringue to pumpkin mixture and use a spatula to fold till almost combined. Do not overfold. Then add another 1/3 egg whites & fold again.
8. Pour the pumkin mixture to the balance of the egg whites bowl & fold till well combined and no more egg whites streaks were seen.
Note : Do not grease the chiffon tin as the batter need to hold and climb in order to rise properly.
9. Pour batter into chiffon mould. Tap mould genty against tabletop to level batter & to get rid of air bubbles trapped in between.
10. Put into preheated oven & bake for 40 minutes. (Place tray on lowest rack)
(if want to slit the top, take out cake after first 10 mins and quickly slit with a sharp clean knife. Put back into oven immediately after)
11. Once baked, immediately remove from the oven & turning it upside down to cool completely.
12. Unmould from pan.
Happy Baking..
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