Pumpkin Chiffon Cake 南瓜戚风蛋糕
After making the Pumpkin Yakult Jam, I used it to make this chiffon cake. I’ve over baked the cake slightly and you can see that the sides of the cake are a little bit dry. The cake also had a a wasitline after I removed it from the pan. Hope you can bear with me about this ugly looking cake ….. but I was quite happy that the cake turned out very soft and cottonly although there wasn’t much of a pumpkin taste. Definitely going to bake this again soon.
Pumpkin Chiffon Cake
- Ingredients:
60g Plain flour
1/4tsp Baking powder
1/4tsp Baking soda
3 Egg yolks (large egg 70g each)
50g Pumpkin jam
3tbsp Fresh milk
55g Corn oil
Meringue
60g Sugar
3 Egg whites
1/2tsp Lemon juice
Method:
- Blend well pumpkin jam and fresh milk together in a small bowl.
- Sieve flour, baking powder and baking soda twice, set aside. Combine egg yolks, pumpkin jam and corn oil in a large bowl and mix well with a hand whisk. Sieve in flour, baking powder and baking soda (2nd time) into it and mix well till smooth.
- Make meringue – Beat egg whites and lemon juices until foamy. Gradually add in sugar and beat until egg whites are glossy.
- Fold meringue to the egg yolk mixture in 3 batches with a rubber spatula. Pour batter evenly into a 17cm ungreased chiffon cake pan. Gently bang the pan on the table top to release air bubbles.
- Place cake pan in the pre-heated oven 165C and bake for about 40 minutes.
- When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
- 在一个小碗里把南瓜果酱和牛奶混合均匀,备用。将面粉,发粉和苏打粉过筛两次。
- 用打蛋器把蛋黄,南瓜酱和粟米油混合均匀,然后倒入粉类,拌匀至滑。
- 用搅拌机把蛋白和柠檬汁打至大起泡, 慢慢的把细糖倒入,打至硬性泡。
- 将蛋白霜分3次与面糊翻打均匀。用橡胶刮刀轻轻翻拌均匀即可。倒入一个17cm戚风烤盘。轻轻把气泡敲出。
- 把烤盘放入预热烤箱以165度烤约40分钟。
- 烤好后的蛋糕从烤箱取出,立即到扣直到冷却后脱模即可享用。
Source: http://www.anncoojournal.com/2014/10/pumpkin-chiffon-cake.html
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