Pumpkin Chiffon Cake 南瓜戚风蛋糕

Ann Low

12 years ago

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.

5 from 1 reviews

Pumpkin Chiffon Cake

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

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.

3.5.3226