Thursday, November 12, 2015

Pumpkin Chiffon Cake

Haven't been baking a chiffon cake successfully recently, don't know if it's due to the oven temperature. Maybe the oven is getting old and temperamental. Finally I baked a tall chiffon cake that did not lose height upon cooling. The trick is to use a lower baking temperature (for my oven).

The satisfaction of a beautiful chiffon cake!

Pumpkin gives the cake a bright yellow colour. I always prefer cakes with natural colouring with no additives. I never use baking powder or cream of tartar for my chiffon cakes. It is not necesssary to ensure a successful bake! Do give it a try!

Pumpkin Chiffon Cake

Ingredients: (17cm chiffon tin)

100g pumpkin, steamed and mashed and mixed with
1-2 tbsp milk (optional, I omitted)

3 egg yolks
20g caster sugar
50ml vegetable oil (I use 40g)
40ml water
80g cake flour
1/2-1 tsp cinnamon powder (I omitted)

4 egg whites
50g caster sugar (I used 40g)


1. Steam pumpkin until soft (about 10min), mashed with 1-2 tbsp of milk (adjust or omit depending on the consistency)
2. Whisk in egg yolks and sugar until the sugar dissolves.
3. Gradually add in vegetable oil, followed by water.
4. Add sifted cake flour and cinnamon powder and mix until just combined. Set aside.
5. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
6. Gently fold in the egg white into the egg yolk batter (in step 4) in 3 batches.
7. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 160 deg C for 40 minutes.
8. Remove from oven and invert the tin immediately onto a cooling rack.
9. Unmould the cake only when it is completely cool.

Adapted from: 好吃戚风蛋糕轻松上手