Wednesday, May 19, 2010

Pumpkin Chiffon Cake

I'm using the same recipe here but uses different method of mixing from the book of Cake Keeper Cakes by Lauren Chattman.
In her book, egg yolks are beat with a whole eggs for 3 minutes then add in sugar continue beat for another 5 minutes. Next add in oil (here I mix my mashed pumpkin with oil) and beat for 1 minute. The add in flour and water alternately (begin and ends with flour)





 

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