Pumpkin Chiffon Cake

Source : Chiffon cake is done – Bake with Kevin Chai

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)

- 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.


  1. Hi DG! Lovely Pumpkin Chiffon Cake. Love the colour and the texture!

    1. Thanks Phong Hong for the nice comments. I also like the natural yellow colour on the cake :)

  2. Hi DG, i like the soft texture and the nice colour too, wish to have a slice for afternoon tea now, hi hi.

    Thanks for linking up with LTU.

  3. Hi DG,
    Good morning :) Sorry for the late visit.
    I love to bake with Kevin Chai's too.
    Your chiffon look so golden with soft and fluffy texture.
    Thanks you so much for sharing this to LTU!
    Blessing to you!