I love this healthy and fluffy pumpkin chiffon cake. Its smell nice and is delicious! But my hubby and daughter don't quite like it, they commented that the cake doesn't has the 'Oomph' , the only credit they can give is the color of the cake, bright yellow that looks cheerful. haha.....
Does this indicate that I will not make a 2nd pumpkin chiffon cake? What a waste! Well, when come to cooking and baking, my family come 1st, are all mothers the same? I will definitely make another pumpkin chiffon cake for my gathering with buddies.
Nevertheless, you and family might love this cake.
Recipe source from Christine's Recipe's blog. Thank you Christine Ho for sharing this lovely recipe.
Recipes source from Christine's Recipe
100 gm pumpkin, peeled, diced steamed and mashed
35 gm milk
35 gm vegetable oil8 gm Cointreau ( a colorless orange-flavored liqueur) I ommited
100 gm cake flour
6 egg yolks
6 egg whites100 gm caster sugar (I used 80gm only)
70 gm pepitas (pumpkin seed)
- Combine pumpkin puree into milk, oil and Cointreau mixture. Mix in cake flour.
- Add egg yolks in pumpkin mixture. Combine well.
- Beat egg whites with an electric mixer until bubbles form. Mix in 1/3 of sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
- Spoon out 1/3 of the beaten egg whites and mix into the pumpkin batter.
- Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
- Add the pepitas into the batter. Mix well.
- Pour batter into the cake pan. Level the surface with a spatula.
- Use hands lift up the pan with thumbs pressing the tube in the middle. Lightly tap the pan on a table top to get rid of any trapped air bubbles inside the batter.
- Bake in a preheated oven at 170C for 35 to 40 mins or till done.
- Remove cake from the oven. invert the pan immediately. Allow it to cool completely.
- Use a long and fine knife to loosen the sides of the cake. Remove from the pan.