Pumpkin Chiffon Cake

I like the yellow of this chiffon cake. It is natural and beautiful. The natural colour comes from the pumpkin. Pumpkin is loaded with an important antioxidant beta-carotene. Beta-carotene is one of the plant carotenoids converted to Vitamin A in the body. In the conversion to vitamin A, beta-carotene performs many important functions in overall health.

I like the texture of this cake. It is soft and moist. I would recommend to the elderly and the young children because is easy to eat and digest.



Recipe: ( adapted from 超Q 润戚风)

Ingredients:
(A)
2 egg yolks (about 40 g)
40 g caster sugar
40 c.c. corn oil/salad oil
30 c.c. water
80g low protein flour
1/8 teaspoon salt

80 g pumpkin (discard skin and deseed, steam till soft, mash into puree)
½ teaspoon vanilla essence

(B)
160 g (about 4 nos) egg whites
30 g caster sugar

Method: (chiffon cake method)

!) Mix ingredients till well blended.

2) In a different bowl, beat ingredients B till peak form but not dry.

3) Mix 1) and 2) till well combined. Pour into a 17 cm chiffon cake tin, bake at 170 degree C for 40 minutes.

4) Remove the cake from the oven and invert the cake tin immediately. Unmould the cake when the cake is cool.