Today, I am going to show you how to make Pumpkin chiffon cake.
It’s little bit too late for Halloween, but you can still make it as a daily treat.
It is airy and fluffy, yet moist and soft it is delicious on its own, but even better when you serve with lightly sweetened whipped cream.
Let’s get started!
★Pumpkin chiffon cake★
＜ingredients＞17cm chiffon cake mold
2 egg yolks
50g pumpkin puree
2 tablespoon milk
3 tablespoon vegetable oil ※canola oil
55g all-purposes flour
3 egg whites (100g)
1.The first thing you will need to do is cook your pumpkin.
Cut your pumpkin into big chunks, put that in a heatproof bowl. Over with a piece of plastic, microwave it 2 mins on 800w. Or cook until the skewer goes through easily.
Peel, and pass through the sieve. There you have silky pumpkin puree. Set aside.
2.Separate the egg yolk and white, as soon as take it out from the fridge. You can easily separate the yolk while still cold.
Put your egg yolks into a big bowl, add 20g sugar and whisk to combine well. Add oil and milk. The oil gives a moist and tender texture to the cake. And it won’t get firm when it chilled.
3. Shift all-purpose flour into the bowl. Whisk until sticky.
All-purpose flour contains more gluten than cake flour, less than bread flour. What I need here is some gluten to hold meringue.
4.Let’s make meringue.
First, set your hand-mixer on low, cut the stiffness. When it becomes formy, add 1/3 of the sugar. Keep whisking on low, add next 1/3 of sugar when the first sugar had dissolved. Repeat the process one more time. When all the sugar dissolved, set the speed on high, whisk until just before stiff peak form.
You will have the perfect glossy and dense meringue.
5. Let’s combine with the batter. Scoop meringue into the batter, Use whisk to mix. This is my method to mix without deflating the meringue. Use whisk to cut the meringue into the batter quickly.
Most of the people use spatula to mix meringue, but it takes more time. Which means more chance to deflate. Trust me, you can make perfect chiffon cake batter.
- Mix the rest of the meringue. Swich to spatula to mix the bottom to even the batter.
- Transfer the batter to ungreased mold. The reason why we are not going to grease the mold is, as the batter bakes it will rise while higher and higher. The batter should stick to the mold without falling off. Take your chopsticks or skewer, swirl around to make sure no big air bubbles remain. Bake at 180℉（350℉）for 15 mins, drop the temperature to 160℉（320℉）for 15 mins or until done.
- Turn it up side down. Cool completely. If you have time, Wrap it up in a plastic and let it sit overnight in the fridge.
- Next day, the cake become nice and soft. Let’s take it out from the mold. I don’t use spatula. Everybody surprise how I take it out from the mold. You don’t need spatula to de-mold.
your finger around the mold to tear off from the mold.
You don’t want to push too hard, tear off the chiffon cake gently from the side of the mold little by little.
In this way, you won’t lose your beautiful crust around the mold. I don’t like to use spatura to take it out, because I can’t keep my beautiful brown crust around the cake. Trust me, you will have a beautiful cake!
To tear off from the bottom, push the cake gently little by little like we did to the side. Lastly, take out your skewer to run around the chimney. Altenatively, you can shake off from the mold. There you have the most beautiful chiffon cake!
- Serve with slightly sweetened whipped cream. Sprinkle chopped pistachio and cinnamon. So fluffy, but moist, perfectly spongy chifon cake is done!
I don’t add baking powder to this cake so the cake will rise by meringue. You can have the most fluffiest cake without baking powder in my method. What I like the most about this cake is, you can enjoy it even if you are full at the end of rich dinner! It’s perfect for Thanksgiving dinner dessert.
Give it a try and let me know how you like it!