Pumpkin Chiffon Cake 南瓜戚风蛋糕
After making the Pumpkin Yakult Jam, I used it to make this chiffon cake. I’ve over baked the cake slightly and you can see that the sides of the cake are a little bit dry. The cake also had a a wasitline after I removed it from the pan. Hope you can bear with me about this ugly looking cake ….. but I was quite happy that the cake turned out very soft and cottonly although there wasn’t much of a pumpkin taste. Definitely going to bake this again soon.
Pumpkin Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5 servings
Ingredients
- 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
Instructions
- Blend well pumpkin jam and fresh milk together in a small bowl.
- 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.
- Make meringue - Beat egg whites and lemon juices until foamy. Gradually add in sugar and beat until egg whites are glossy.
- 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.
- Place cake pan in the pre-heated oven 165C and bake for about 40 minutes.
- When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
- 南瓜戚风蛋糕
- 南瓜戚风蛋糕的外表有一点烤过头了。。丑丑的，也没有南瓜的清香味。但内部组织还是很细腻很松软的。蛮好吃的
- 材料：
- 60克 面粉
- 1/4茶匙 发粉
- 1/4茶匙 苏打粉
- 3个 蛋黄 （全蛋约70克一个）
- 50克 南瓜果酱
- 3汤匙 牛奶
- 55克 粟米油
- 蛋白霜
- 60克 细砂糖
- 1/2茶匙 柠檬汁
- 做法：
- 在一个小碗里把南瓜果酱和牛奶混合均匀，备用。将面粉，发粉和苏打粉过筛两次。
- 用打蛋器把蛋黄，南瓜酱和粟米油混合均匀，然后倒入粉类，拌匀至滑。
- 用搅拌机把蛋白和柠檬汁打至大起泡， 慢慢的把细糖倒入，打至硬性泡。
- 将蛋白霜分3次与面糊翻打均匀。用橡胶刮刀轻轻翻拌均匀即可。倒入一个17cm戚风烤盘。轻轻把气泡敲出。
- 把烤盘放入预热烤箱以165度烤约40分钟。
- 烤好后的蛋糕从烤箱取出，立即到扣直到冷却后脱模即可享用。
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This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by
and hosted by Eileen (Eileen’s Diary)
This looks really good! I'm sure it taste yummy! A slice please? 🙂
Not ugly at all. Some more the texture of the cake looks soft and yummy.
it's look good, i will try it at home
Ann,
Your pumpkin chiffon has a very soft texture, it looks very yummy. Next time pls give anything that you deem ugly to me, I dun mind eating anything that is baked by you. =)
Ann, can I use mashed pumpkin instead of pumpkin jam? Thank you
Ann, this chiffon cake does not look ugly to me, in fact it looks super delicious! I have made your pumpkin yakult jam today, it tastes so refreshingly nice! Thanks for your generous sharing.
Ann,
Your chiffon look super soft.
I don't mind the waistline I love it 🙂
mui
Morning Ann, looking at the cake's waistline actually make me feel that the cake is very very soft!
Perhaps you can try using pumpkin puree instead of the jam for stronger pumpkin flavor 🙂
Ann, can I use mashed pumpkin instead of pumpkin jam? Thank you
Hi Jen, Yes you can use mashed pumpkin if you prefer but with add additional 20-30 sugar into the egg yolk batter.
Ann,
Your chiffon look super soft.
I don't mind the waistline I love it 🙂
mui
it's look good, i will try it at home
Ann,
Your pumpkin chiffon has a very soft texture, it looks very yummy. Next time pls give anything that you deem ugly to me, I dun mind eating anything that is baked by you. =)
first time hearing about pumpkin jam. cake looks delicious.
Ann, this chiffon cake does not look ugly to me, in fact it looks super delicious! I have made your pumpkin yakult jam today, it tastes so refreshingly nice! Thanks for your generous sharing.
This looks really good! I'm sure it taste yummy! A slice please? 🙂
Looks so perfect! You know how to make perfect chiffon cakes!
So soft and fluffy! Your pumpkin chiffon looks perfect, Ann.
Ann, that looks like a skirting leh, very pretty!
Not ugly at all. Some more the texture of the cake looks soft and yummy.
有裙脚的蛋糕也有它美丽的一面，但如果你还是嫌弃它，
来来来，我帮你吃，哈哈哈！赚到了！
Ann, your Pumpkin Chiffon Cake is far from ugly! On the contrary, the "waistline" gives it a unique look as if it had a skirting around it. What matters is that it tastes good!
Hi Ann, well, this pumpkin chiffon cake with skirting is lovely, isn't it? Wish I could have a slice of this soft and cottonly chiffon cake ^-^!
Perhaps you can try using pumpkin puree instead of the jam for stronger pumpkin flavor 🙂
hahahah! i like how you described the cake having a waste line… i thought it look great Ann… in fact, it's beckoning to me to hv a slice.. it says "eat me"
Morning Ann, looking at the cake's waistline actually make me feel that the cake is very very soft!
Pumpkin chiffon! Looks so soft.
I don't know Ann, it looks pretty darn yummy to me. I'm sure it tasted good. How could it not, with delicious pumpkin jam:)
Thanks for sharing, Ann…
P.S. So funny that you used the word "ugly." I just posted a recipe for Apply Ugly Cake and even baked it. It's yummy too:)
Hi Louise, hahaa…. I should have say 'not so perfect' but the cake really look ugly to me. A chiffon cake should look straight and smooth on the outside not so patchy like mine.
Will hop over to your blog and check on your post to get more inspirations 😀