Pumpkin Chiffon C

This Pumpkin Chiffon Cake is to show my support for this month Little Thumps Up Oct 2014 hosted by Eileen from Eileendiary. This morning I was busy in the office and till now then got time to update my post. For this chiffon, I am using Butternut Pumpkin and I like the fact that it taste sweeter and more juicy too.

Pumpkin Chiffon Cake

Recipe Source: My Kitchen

Ingredients

120 g pumpkin (without peel), steamed and mashed
50 g vegetable oil
50 g milk
¼ tsp salt
6 egg yolks (± 130 g)
120 g super fine flour or cake flour

6 egg whites (± 240 g)
¼ tsp cream of tartar
120 g fine granulated sugar

Methods:

1. In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour with a spatula till just blended.
2. In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.
3. Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
4. Transfer batter in chiffon pan and bake at 170°C for 35-40 minutes.
5. Invert cake immediately and cool completely before removing from pan.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).