I was so shocked when I saw plenty of pumpkin in the supermarket and it reminded me of Halloween festival. My family does not celebrate Halloween; in fact my son always complaining of having nightmare around this season. I think it is due to his illusion from the scary advertisements. Anyway, since there are so many pumpkin, I have the urge of baking Pumpkin Chiffon. Unlike other cake, Chiffon cake is light in texture and can be prepared in a short time without much hassle.
Before preparing the baking ingredient, it is important to prepare the pumpkin in advance in order to make sure that the pumpkin puree is cool down before blending with other baking ingredient. As I shared in my other Chiffon cake post, the secret of having a fluffy texture for this cake is to have a perfect stiff egg white. Without a perfect stiff egg white, you will never get the soft texture of Chiffon Cake. The eggs need to be at room temperature so they will reach their full volume when beaten. Always use fresh egg as it is much easier to beat. Adding a little cream of tartar helps with it. although you can leave it out. Cream of tartar is used to give stiffness to the egg whites, so that the cake will not collapse easily. Not to forget to use a very clean mixing bowl to ensure egg whites can be whisked up easily until very stiff.
It is important that the batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it bakes. The tube in the center of the pan lets the hot air circulate so the heat can reach the center of the bake and not over bake the cake. The cake needs to be turned upside down immediately upon removing it from the oven as this keeps from shrinking and losing its volume.
Hope the above tips, you will be able to bake a soft and fluffy Pumpkin Cake!
Ingredients
Egg Yolk Batter
80 g cake flour
70 g pumpkin puree
1 tsp baking powder (optional)
30 g castor sugar
5 medium egg yolk
1/4 tsp salt
80 ml milk/ coconut milk
40 g oil
Ingredient B
5 medium egg white
1/2 tsp cream of tartar (optional)
40 g castor sugar
1. Preheat the oven to 175'C and have ready a 22cm ungreased chiffon cake tin.
2. Sieve cake flour and baking powder together. Put aside.
3. To make the egg yolk batter, whisk egg yolks and castor sugar together until the batter is pale yellow. Combine with salt, oil and milk together. Stir in one direction until smooth and well-combined. Fold in flour until forms a smooth batter.
4. You may filter the batter to remove the lumps.
5. In another bowl, put in egg whites and cream of tartar into a clean mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Continue to whisk until stiff but not dry. (Please refer to the video "How to whip egg white")
6. Once the egg whites are ready, gently fold in the stiff egg whites (in three additions) to the cake batter. (Please refer to the video "How to fold in egg white")
7.Pour the batter into a 22cm ungreased chiffon cake pan and bake at 175'C for about 10 minutes and then 165'C for around 30 minutes. You may test the cake readiness using the toothpick method.
8. Remove from oven, invert (turn upside down) and leave to cool completely before removing cake from the tin.
80 g cake flour
70 g pumpkin puree
1 tsp baking powder (optional)
30 g castor sugar
5 medium egg yolk
1/4 tsp salt
80 ml milk/ coconut milk
40 g oil
Ingredient B
5 medium egg white
1/2 tsp cream of tartar (optional)
40 g castor sugar
1. Preheat the oven to 175'C and have ready a 22cm ungreased chiffon cake tin.
2. Sieve cake flour and baking powder together. Put aside.
3. To make the egg yolk batter, whisk egg yolks and castor sugar together until the batter is pale yellow. Combine with salt, oil and milk together. Stir in one direction until smooth and well-combined. Fold in flour until forms a smooth batter.
4. You may filter the batter to remove the lumps.
5. In another bowl, put in egg whites and cream of tartar into a clean mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Continue to whisk until stiff but not dry. (Please refer to the video "How to whip egg white")
6. Once the egg whites are ready, gently fold in the stiff egg whites (in three additions) to the cake batter. (Please refer to the video "How to fold in egg white")
7.Pour the batter into a 22cm ungreased chiffon cake pan and bake at 175'C for about 10 minutes and then 165'C for around 30 minutes. You may test the cake readiness using the toothpick method.
8. Remove from oven, invert (turn upside down) and leave to cool completely before removing cake from the tin.
