Pumpkin Chiffon Cake [From Soup to Cake]

Pumpkin Chiffon Cake

I have a habit of cooking large pot of pumpkin soup at once then freeze it for future use. Otherwise, the remaining cut pumpkin will be on hibernate mode some where in the fridge till rotten sometimes. Frozen soup can be a quick light meal on a busy day, it is also great for making muffin, cakes, pudding and other sweets.


For this chiffon cake, I tried new method of removing the cake from pan without using any tools. Not only easy, it also gives the cake a really clean look. Perhaps some of you might have already seen it on youtube, check out My Kitchen on facebook.


Pumpkin Chiffon Cake


Ingredients (makes 9" chiffon pan):
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.

Eggwhite

Cook's Notes:

  1. For this cake, I used 250 grams of thick pumpkin soup (cooked with butter, onion, pepper, parsley and garlic) instead of mashed pumpkin, milk and oil.
  2. I use large eggs for all my baking, more eggs needed if using medium or small eggs.
  3. It is okay if egg whites weigh lots more than the recipe suggested, I have seen other chiffon cake recipe calls for 4 egg yolks and 7 egg whites.

Pumpkin Chiffon Cake

The best looking chiffon cake from me so far.

Comments :

5 comments to “Pumpkin Chiffon Cake [From Soup to Cake]”
nueha said...
on 

it looks perfect! i bet it taste good too.
thanks for sharing the 2 extra pictures lydia. it really help.

Lydia said...
on 

Nueha,
Thanks and glad that you find the photo useful.

Corazon said...
on 

what a great idea!my kids will surelly love this. when they know that i turn sa soup into a cake. looks so delish!

lama said...
on 

Oooh, you’re such an inspiration. I love this blog!
How to Use Silicone Bakeware. Silicone bakeware is high-tech and easy to store and clean, which makes it an appealing option to many bakers.

Anonymous said...
on 

May I know how many mls is 50 gms milk and 50 gms oil? Thank you

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