【Pumpkin Chiffon Cake】

【Pumpkin Chiffon Cake】

By Maomaomom

My family loves chiffon cake for its light and moist texture. I used small amount of buttercup pumpkin to make a chiffon cake that produced a very attractive, natural orange color, plus all the health benefits of pumpkin.

 【Pumpkin Chiffon Cake】
 

Ingredients:

1: 75g peeled buttercup pumpkin, cut into small pieces, 1 tbsp water (15g).
2: 4 extra large eggs;
3: ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup sugar (60g);
4: 3 tbsp corn oil (40g), 2 tbsp sugar (28g), ½ tsp vanilla extract, 1.5 tbsp water (22g);
5: ½ cup cake & pastry flour (75g), 1/3 tsp baking powder, mix well with a fork.

Prepare Time: 30 minutes

Cook time: 35minutes

Level: medium

Serves: 16 servings

Directions:

Preheat oven at 340F.

1: Place pumkin pieces and 1 tbsp water in a microwave save container and cover it (Picture 1). Microwave for 3 minutes until pumpkin is fully cooked. Mash with a fork (Picture 2) and set aside.
2: Separate eggs into two clean and dry mixing bowls. Add white vinegar to egg whites and beat with a handheld mixer on high speed until soft peaks form, then add ¼ cup sugar and beat until stiff (Picture 3). Set aside.
3: Add 2 tbsp sugar to egg yolks and beat with handheld mixer on high speed for about 2 minutes. Add 3 tbsp corn oil and beat for another minute. Add the rest of ingredients listed under Ingredient 3) and beat at low speed for 20 seconds.
4: Add flour mixture of Ingredient 5). Beat at low speed until all ingredients combine then continue at high speed for a minute. Add mashed pumpkin (Picture 4) and beat at high speed for another minute.

 【Pumpkin Chiffon Cake】

5: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 5), and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 6). Gently fold with a spatula to mix very well.
6: Pour batter into a 22×22 cm Pyrex baking dish (Picture 7) and smooth the top. Bake in the preheated oven at 340F/170C for 35 minutes.
7: Cool the cake upside down for 20 minutes (Picture 8). When cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.

 【Pumpkin Chiffon Cake】

pf button big 【Pumpkin Chiffon Cake】

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50 Responses to 【Pumpkin Chiffon Cake】

  1. elaine says:

    毛毛妈,我想问问塔塔粉是什么呢?英文叫什么?能放张图片上来吗?

  2. 月亮弯弯 says:

    毛毛妈:为什么我今天学做这款蛋糕最后做出来很小,很扁的,完全没有你这种蓬松的感觉,而且有点焦。是不是我的蛋白没有打好?所以发不起来。谢谢指导!

  3. Yvonne says:

    毛毛妈,我想问送烤箱的时候应该放在烤箱哪一层?我这次做是放在最下面一层的,烤了35分钟,熟是熟了,但是没有发起来的感觉,很扁,不太蓬松。是不是放在哪一层有讲究?

  4. Amie says:

    請問毛毛媽, 為什麼南瓜蓉要加水呢, 不加太乾? 還是有水方便微波爐叮熟? 如果用蒸的是不需要加水?

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