Thursday, October 6, 2011

Pumpkin Chiffon Cake | 30 comments:



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)

Ingredients
  • 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)
Method
  1. Steam the pumpkin with the skin, then scrape out and mash.  Discard any water.
  2. Sift superfine flour and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Pour mixture into an ungreased chiffon pan, tap lightly to prevent air bubbles from forming.
  7. Bake in a preheated oven @ 180 deg C for 35 to 30 mins. till golden brown.
  8. Remove from oven and invert immediately onto a wire rack to cool.
  9. Use a long knife to loosen the sides of the cake and unmould the cake.

30 comments:

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  1. This is so soft and light like a souffle cake. Beautiful!

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  2. Mmm...this pumpkin chiffon looks soft and I like the pumpkin kernels added inside. I can eat at least more than two pieces in a roll :)

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  3. Very nice pumpkin chiffon - looks very soft. Very healthy cake.

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  4. Next time you will get the colour.Although it looks ncie to me:) Very soft:)Like cakes liek that:)

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  5. Oh my! Looks so delicious and moist! I would love to make this too since it's healthier than butter cakes:D Lovely! I actually like the fair coloured skin.

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  6. Send a slice over ...don't make me drool :p Nice chiffon...Well done !

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  7. The pumpkin seeds adds a nice dimension to the texture, and colour too!

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  8. Your chiffon cake looks so soft, fluffy and moist. I love chiffon cake, one slice is definitely not enough!

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  9. Great step by step pics Aunty Cheah!

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  10. Torviewtoronto
    Thank you!

    Zoe
    Thanks, it's soft and moist.

    Ann
    I didn't stop at two!

    Claire
    Thanks.

    Yummy Bakes
    Agree with you, that's healthy.

    Dzoli
    Maybe the egg yolks weren't bright enough, I figure.

    Jeannie
    Yes, definitely more nutritious than butter cakes.

    Elin
    Thank you, momsie!

    Wendy
    Thank you.

    kitchen flavours
    Because it's light, can afford to have a few more pieces.

    Penny
    Yes, it certainly is, give it a try!

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  11. This cake looks incredibly light. Almost like an angel food cake. I've never used pumpkin seeds in a cake or bread. (I'm assuming that is what you are referring to by pumpkin kernels.)

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  12. Aw, your cake looks so light and fluffy.
    Yeah, I love this pumpkin chiffon cake the most, it's very healthy and light.
    Thanks for the shout-out!

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  13. your pale cake has its own beauty! looks so cottony soft! thanks for the link back, cheah!

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  14. wow what an amazing cake send me a slice pretty please

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  15. Love the kernels in there, add extra texture!

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  16. very similar to a pumpkin cake i did recently, but this chiffon sound much light and healthy..Look YUM!

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  17. Mary
    Yes, it's similar to angel food cake. Pumpkin seeds, pumpkin kernels and pepitas, are one and the same.

    Christine
    You're most welcome. Yes, light and nutritious.

    Lena
    You're welcome too. Must give credit where it's due.

    Rebecca
    I wish I could!

    pigpigscorner
    Yes, something to munch!

    Sonia
    Yes, almost similar. I like yours too!

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  18. Wow! Love that light and airy cake, yumm!

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  19. Umm Mymoonah
    Thanks for visiting. Will hop over to yours soon.

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  20. I've never made chiffon cake but I think it's been tempting me for a while now. Yours looks great!

    Wholesome Cook recently posted: {Day 9} Rainbow doodle jelly!!!

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  21. Adding pumpkin seeds gives it a nutty texture... :) I think I will like this too! :)

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  22. I haven't baking much lately. See, you sure tempted me with this gorgeous looking cake. Light & beautiful.
    Kristy

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  23. Martyna
    Maybe you should give it a try after the jelly mould competition.

    Hanushi
    Yes, they do!

    Kristy
    This is very soft and nice. You must try to make it and I'm sure you can.

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  24. thanks for the recipe. the cake was so light and fluffy. fluffier than my normal chiffon cake. my cake didn't turn bright yellow. i will make it again and try lemon juice or another citrus flavour. i used the cointreau, but it's only hint of the flavour that came out of it, inspite i put another cheeky amount on it.
    hetty x

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  25. Hetty
    So glad to hear that you've tried this recipe. I suppose if you use free range chicken eggs, the colour is brighter. Yes, try with other citrus flavour, interesting to experiment.

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  26. It looks so airy and fluffy. Nice!!
    BTW, it looks like the Japanese cheese cake tough.

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  27. Hankerie
    Now that you've said it, yes it does look a bit like the Japanese cheesecake.

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