【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. Fiona says:

    毛毛妈,做这个蛋糕能换成加酸奶吗?记得之前看过有酸奶蛋糕,不知道把南瓜换成酸奶能行吗?

  2. shjljy says:

    毛毛妈:你好!
    请教一个问题:我做戚风蛋糕取出来倒放20分钟后,照你说的方法用小刀将烤盘四周剥离后但每次底部还是很难顺利取出来,底部粘得很紧总是会搞得烂烂的不好看,这是什么原因呢?我看你的底部就很好看,我想是不是要放点油或是垫张油纸。请回复。谢谢!

  3. shjljy says:

    毛毛妈:谢谢你的回复,下次再作时就照你说的去做。今天的晚餐豆腐就是按你的怪味豆腐食谱作的,因是湖南人就特别多加了剁碎的青椒,味道棒极了。真的要谢谢你这位热心人写的食谱。再次谢谢。

  4. Lin says:

    没有电动打蛋工具,手动可以吗?

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