Pumpkin Chiffon Cake

recipe from "Fruity Cakes by Alex Goh"

80g Pumpkin (steamed and mash)

120g Cake Flour / Low protein flour
1/2 tsp baking powder
30g sugar
60g coconut milk* (around 75ml)
60g vegetable oil
4 egg yolks

4 egg whites
1/8tsp cream of tartar (optional)
70g sugar (i have reduced the sugar from 100g)


  1. Combine [A] and [B] a mixing bowl.
  2. Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
  3. Fold egg white into egg yolk mixture in 3 parts
  4. Pour into ungreased 18cm tube pan.
  5. Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
  6. Bake in preheated oven 175 C for 30 min.
  7. Remove from oven, invert the cake to cool completely.

*I use Ayam Brand UHT Coconut Milk


sweet-tooth said…
Wow your chiffon cake's so tall and beautiful!
Great job :D
Sukkimi said…
thanks sweet-tooth,

This is becoz i use 4 eggs recipe for 7" pan. But not all 4 eggs recipe success in 7".

I try Mango Chiffon (4 eggs) today and fails! I guess 3 eggs would be better for heavy batter eg : mango, banana.
Vir.. said…
Hi, I have a question. I'm from Argentina and in the city where I live it's quite difficult to find coconut milk, I was wondering if it could be replace by condensed milk.
Well, I hope you'll be able to answer =] Thanx
Simonne said…

I think condensed milk might be too sweet, or u wanna substitute with evaporated milk instead?
Vir.. said…
Well, I don't know if I can get that either actually but I'll will look it for. Thanks so much.
Anonymous said…
where did you get 7" tube pan?

Your cake pumpkin cake is beautiful.

I want to make it too.
Simonne said…
Vir, I got them from my local bakery supplies shop :D

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