This pumpkin chiffon cake is will be the perfect Halloween cake for you. Its makes a great treat, its airy, super moist and very delicious on its own or even better when slightly sweetened with whipped cream. Cut your pumpkins into big batches and boil it until soft then pass the soft pumpkins through a sieve into a bowl and set it aside. Separate the eggs whites from the yolks the start beating the yolks and add in 20 grams of sugar and whisk until combined. Add 2 tbsp of milk and 2 tbsp of oil.
The oil will give this cake a moist and tender texture it won’t get firm when chilled. Add the pureed pumpkin and mix well the start sifting in the flour and mix well until all the dry ingredients are mixed in and the mixture is sticky then set aside. Start beating the egg whites to make the meringue, and add 40 grams of sugar in thirds gradually while mixing until you reach a stiff peak.
Add a third of the meringue in the batter then mix it in without deflating the meringue in teh batter and continue adding the meringue slowly while you continue to mix. Switch to a spatula when you add the last batch and fold it in and mix until you get a smooth batter then transfer the batter into an ungreased chiffon tin and run a skewer or knife in the batter to release any air bubbles trapped in the batter.
Bake this cake in 350 degrees Fahrenheit preheated oven for 15 minutes then lower the temparature to 325 degrees Fahrenheit and bake for an additional 15 minutes or until golden brown. Once the cake is out of the oven, turn it upside down and let it cool down completely then de-mould the cake. Slice the cake and serve it with whipped cream.
- 2 egg yolks
- 20g sugar
- 50g pumpkin puree
- 2 tablespoon milk
- 3 tablespoon vegetable oil ※canola oil
- 55g all-purpose flour
- 3 egg whites (100g)
- 40g sugar
Bake in a 17cm chiffon cake mould