Pumpkin Chiffon Cake
recipe from "Fruity Cakes by Alex Goh"
Ingredient
[A]
80g Pumpkin (steamed and mash)
[B]
120g Cake Flour / Low protein flour
1/2 tsp baking powder
30g sugar
60g coconut milk* (around 75ml)
60g vegetable oil
4 egg yolks
[C]
4 egg whites
1/8tsp cream of tartar (optional)
70g sugar (i have reduced the sugar from 100g)
Method
- Combine [A] and [B] a mixing bowl.
- Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
- Fold egg white into egg yolk mixture in 3 parts
- Pour into ungreased 18cm tube pan.
- Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
- Bake in preheated oven 175 C for 30 min.
- Remove from oven, invert the cake to cool completely.
Note
*I use Ayam Brand UHT Coconut Milk
Comments
Great job :D
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.
Well, I hope you'll be able to answer =] Thanx
I think condensed milk might be too sweet, or u wanna substitute with evaporated milk instead?
Your cake pumpkin cake is beautiful.
I want to make it too.