The moment I set eyes on Christine's post on Pumpkin Chiffon cake, I can't help admiring the vibrant natural orange-red colour of her cake. It was just lovely. Then not long later, Lena of Frozen Wings posted hers and added pumpkin bits to her cake. Another beautiful creation. The temptation is just too irresistible and I just had to try and bake one myself.
But I was a little disappointed at the colour, it looked pale at the base and sides (maybe I should have baked it a bit longer).
This chiffon is truly delicious, light and nutritious with a slight crunch of the pumpkin kernels and you'll definitely reach out for more!
Recipe for Pumpkin Chiffon cake (adapted from Christine's recipes)
- 100 gm pumpkin, steamed and mashed, net weight
- 35 ml milk
- 35 ml corn/canola oil
- 8 ml Cointreau ( I used lemon juice)
- 100 gm superfine flour
- 6 egg yolks
- 6 egg whites
- 100 gm vanilla sugar
- 70 gm pumpkin kernels, lightly toasted till puffed out
- 1/2 tsp cream of tartar (I added this to the egg whites)
- Steam the pumpkin with the skin, then scrape out and mash. Discard any water.
- Sift superfine flour and set aside.
- Mix milk, oil and lemon juice in a bowl, mix well. Add in pumpkin paste and egg yolks, mix thoroughly with a hand whisk. Add in flour and mix till well incorporated.
- Beat egg whites with cream of tartar till foamy, add in sugar in 3 batches, beat at high speed till stiff and peaks form, but not dry.
- Spon out 1/3 of egg meringue into the egg yolk mixture, mix well and fold in the balance, followed by the pumpkin kernels. Mix well.
- Pour mixture into an ungreased chiffon pan, tap lightly to prevent air bubbles from forming.
- Bake in a preheated oven @ 180 deg C for 35 to 30 mins. till golden brown.
- Remove from oven and invert immediately onto a wire rack to cool.
- Use a long knife to loosen the sides of the cake and unmould the cake.