Thursday, May 5, 2011

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)


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

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.


  1. There is no flour in this recipe?

  2. Annette, oop! thanks for pointing it out. I have modified it .