Pumpkin Chiffon Cake
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 60g Plain flour
  • ¼tsp Baking powder
  • ¼tsp Baking soda
  • 3 Egg yolks (large egg 70g each)
  • 50g Pumpkin jam
  • 3tbsp Fresh milk
  • 55g Corn oil
  • Meringue
  • 60g Sugar
  • 3 Egg whites
  • ½tsp Lemon juice
  1. Blend well pumpkin jam and fresh milk together in a small bowl.
  2. Sieve flour, baking powder and baking soda twice, set aside. Combine egg yolks, pumpkin jam and corn oil in a large bowl and mix well with a hand whisk. Sieve in flour, baking powder and baking soda (2nd time) into it and mix well till smooth.
  3. Make meringue - Beat egg whites and lemon juices until foamy. Gradually add in sugar and beat until egg whites are glossy.
  4. Fold meringue to the egg yolk mixture in 3 batches with a rubber spatula. Pour batter evenly into a 17cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
  5. Place cake pan in the pre-heated oven 165C and bake for about 40 minutes.
  6. When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
Recipe by Anncoo Journal at https://www.anncoojournal.com/pumpkin-chiffon-cake/