Pumpkin Chiffon Cake

I got this pumpkin chiffon cake recipe from my friend yesterday. She baked this pumpkin chiffon for her lovely daughters and she said the next morning itself all the cake already finished by them. I look at the recipe, it required 6 eggs, it should be a big cake and yet they can ‘sapu’ all. This must be a delicious one.

I rarely make chiffon cake, maybe none at all and it is not my favor. I don’t have much luxury time to invest on making cake like this. Perhaps I am lazy to beat the eggs white and it takes somewhat longer time to prepare batter than other butter cake or muffin. Furthermore baking chiffon cake requires a little skill to fold in the eggs white mixture with the batters.  When the cake is done, cooling the cake and removing from the tin also required some knowledge. Indeed I can’t take the failure of it. L Therefore rarely bake this.

Time can change a person. Today I want to bake this. Let’s try it!

Usually after daily lunch is our little free time. Be precise, is little of my own free time at home. Egracia is sleeping and normally we will be a bit relax. "Ethan and Emmanuel, do you all want to make cake today?" Of course they will happy to do it together so they can play the flours. I have to keep the Emmanuel busy most of the time, else he will start to mess up the thing. Having say that he is messing up the thing, indeed he did really put in the effort to help. Even his little foot is trying to hold the big bowl. :-) so cute...

Mummy : "Ethan, mei-mei can't eat yet. She doesn't have teeth oh!"

Ethan : "I just want to let her smell only!"

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Pumpkin Chiffon cake Ingredients & Method:

(A) 6 egg whites, 50g caster sugar, 1/2tsp tartar powder
(B) 6 egg yolks, 20g caster sugar, 30g corn oil, 100g pumpkin puree, 90g low protein flour.

1. In a mixing bowl, whisk together egg yolks and sugar.

2. Then add in oil and mashed pumpkin. Stir well.

3. Fold in flour with a spatula till just blended.

4. In a clean bowl, beat egg whites and cream of tartar till soft peak then add in sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.

5. Transfer one quarter of egg white into No1 fold with spatula till combined. Fold in remaining egg white gradually.

6. Pour batter in chiffon cake tin (23cm) and bake at 160°C for 40-50minutes. Invert cake immediately and cool completely before removing the cake out of the tin.

就是忘记背后，努力面前的， 向着标竿直跑 (腓三：13)

Forgetting what is behind and straining toward what is ahead (Philippians 3:13)