This chiffon cake was inspired by the numerous recipes shared by many food bloggers. With the successful baking of chiffon cakes using rice flour, I tried this one with pumpkin. The cake rose beautifully and to prevent the top from been too browned, I baked the cake with bottom heat for the first 20 minutes then with both top/bottom heat for the remaining 20 minutes.
Verdict - soft, spongy, fluffy and moist chiffon. Has a nice pumpkin colour. This is a good cake and it went to my mum's place. I got to taste it there and didn't manage to take more photos of the cut cake as people are waiting to eat them.
Verdict - soft, spongy, fluffy and moist chiffon. Has a nice pumpkin colour. This is a good cake and it went to my mum's place. I got to taste it there and didn't manage to take more photos of the cut cake as people are waiting to eat them.
For the mixing of egg yolk batter, I changed the method too - by first mixing all the ingredients [flour, salt, puree, liquid and oil] until well combined then beat in the egg yolks one after another.
Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
90 gm pumpkin puree
2 tbsp milk
60 gm cake flour [I used superfine flour]
30 gm rice flour
1/2 tsp cinnamon powder [optional]
1/2 tsp cinnamon powder [optional]
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
- Sieve both flours together and mix in the salt.
- Separate egg yolks and whites into 2 separate bowls.
- Mix flours, salt, sugar, pumpkin puree, milk and oil until well combined.
- Add in egg yolks one after another until creamy.
- Preheat oven at 160 degrees C for 10 minutes.
- In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using]. Continue whisking and add in sugar in 3 batches. Whisk until soft to stiff peaks.
- Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined. Then mix with the remaining egg white. Fold until well combined.
- Pour batter into a 19-20 cm [7 inch] tube pan. Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
- Bake in preheated oven at 160 degrees C for 40 minutes or bake with bottom heat for 20 minutes then both top/bottom heat for remaining 20 minutes.
- Remove from oven and invert immediately to cool cake before slicing.
- Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
I'm submitting this post to Bake Along #64 - Chiffon Cakes
hosted by Joyce of Kitchen Flavours
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