Pumpkin Chiffon Cake

Source : Chiffon cake is done – Bake with Kevin Chai

Ingredients:

Egg York Batter:

6 Egg yolks

50 gr Sugar

60 gr Oil

150 ml Coconut milk

110 gr Cooked pumpkin (mashed)

¼ tsp Salt

140 gr Plain four (I used Cake Flour)

Egg White Batter:

6 Egg whites

¼ tsp Cream of tartar

100 gr sugar (I reduced to 70gr)

Method:

- Preheat oven to 170C.

-To make egg yolk batter: Combine egg yolks, sugar, oil, coconut milk, salt and mashed pumpkin in a mixing bowl. Fold in flour until forms batter.

- To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks form.

- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and mixed well.

- Pour each of colour batter mixture into ungreased 23cm tube pan by sequence.

- Bake in for 45-60 minutes or until cooked.

- Remove from oven, invert cake onto table until completely cooled.

I am submitting this post to Little Thumbs Up (Oct14) Event: Pumpkin organized by Zoe (Bake For Happy Kids) & Mui (My Little Favourite DIY)

Hosted by Eileen (Eileen's Diary)