Thursday, May 24, 2007

Double Favourite (Pumpkin Chiffon Cake)

Pumpkin Chiffon Cake (May07)2

If you don't know by now, I love all things pumpkin. And since I like chiffon cake very much too, I decided to bake a 'different' chiffon cake other than the usual "pandan" flavoured ones that I usually bake for my family. I adapted this recipe based on another recipe from Aunt Yochana's blog. Result is rather good but with just a light taste of pumpkin (i would have prefer a stronger taste of pumpkin). Also, the pumpkin that I used wasn't very sweet so the cake turned out just a little bit too bland. So do adjust the sugar level to your preference after tasting the pumpkin. Initially I was worried that my little 20cm chiffon cake pan would not fit a chiffon cake that has 6 eggs but surprisingly, it managed to hold it all together (the cake rose just a little over the tip). Then again, this might be because the recipe uses just plain flour and no rising agent, relying instead on the volume of the egg whites for height; so make sure you beat the egg whites till stiff peaks.

Pumpkin Chiffon Cake
(A)
6 egg yolks
150g mashed pumpkin* / pumpkin puree
150g coconut milk
60 ml. corn oil

1 t vanilla essence
1/4 t salt
50 g fine sugar
180 g cake/superfine flour (sift 1-2x)

Toasted pumpkin seeds (optional)
(B)

6 egg whites
1/2 t cream of Tartar
100g fine sugar

Method:
(1) Combine all the wet ingredients in (A) together until well-mixed.

(2) Add in flour, salt and sugar and combine until well-mixed.
(3) Whisk egg white until foamy. Add in tartar and whisk until mixture is white.
(4) Add in sugar slowly in 3 parts while whisking the egg white. Whisk until stiff peaks.
(5) Add pumpkin seeds to (4) and stir to combine. Fold in 1/3 of (4) into egg yolk mixture. Blend carefully (manually). Then fold in this mixture into remaining egg white mixture.
(6) Fold/blend carefully and slowly so that mixture is evenly combined. Take care not to deflate the beaten egg whites.
(7) Pour into chiffon cake pan (ungreased) and bake** for 45 minutes in a pre-heated oven at 170-175c or until cake is done when tested with skewer.
(8) Immediately invert the pan onto a wire rack and let it cool completely (apx. 1 hr) before removing the cake carefully from pan.

Note(s):
* If you do not like the mashed pumpkin to contain fibres, strain it through a sieve to remove them before using it.
** To get rid of air pockets inside the cake, bang the cake pan firmly on the counter top 3x before putting it into the oven.

5 comments:

Ellena Mummy said...

Wow.. this sure taste great! I love pumpkin too... so i will sure try this recipe... with my long bought chiffon tin....lolz

Big Boys Oven said...

Cool! We have yet to taste pumkin chiffon cake. We did a pumpkin cheesecake back few months ago. We will feature on bigboysoven.blogspot.com soon and hope you will try it. Well done mate!!!

myCoffee said...

Hi Ellena,
Happy trying, hope you like it. :)

Hi "bbo",
Welcome! Thanks for dropping by! Always a pleasure to meet another fellow culinary/baking enthusiast. Looking forward to your blog soon.

Jackson said...

mama mia!! what a creative chiffon cake! My mummy like to dod the pumpkin "steam cake" but never think of adding it into chiffon cake! u r genius!!

myCoffee said...

Hi Jackson,
Pai-seh, I am no genius la. Actually this idea is not new. Also I had just bought a new recipe book on chiffon cakes and you will be amazed with what flavours one can play with when creating chiffon cakes. ;)