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.
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
- 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.
- 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.
- Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
- Transfer batter in chiffon pan and bake at 170°C for 35-40 minutes.
- Invert cake immediately and cool completely before removing from pan.
- 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.
- I use large eggs for all my baking, more eggs needed if using medium or small eggs.
- 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.
The best looking chiffon cake from me so far.