This is a great chiffon cake…it is simple to put together…it is light and it sure makes a great dessert or even snack.
I must admit that there is only a hint of pumpkin puree, therefore the cake is not overwhelmed with pumpkin and if you do not mention, your guests will never imagine that there is pumpkin in the cake in spite of the yellowish color.
In this recipe I used the 3 ounce cylinder shape silicone bakeware…it was somewhat difficult to remove the chiffon cake from the mold due to its delicate texture, I had to be very careful…next time baking this cake it would be better to use a regular size cake pan to avoid the cake “falling” apart.
Nevertheless, this recipe is a keeper, and it would be wonderful served with a dollop of fresh whipped cream…which I did not have it handy.
This recipe was adapted from here
4 eggs, separated whites
⅛ teaspoon cream of tart
60g pumpkin puree
50ml vegetable oil, such as corn or canola
80g cake flour, sifted
Preheat oven to 325F.
Beat the egg whites until frosty, add cream of tart whisk until soft peaks forms. Add sugar and continue whisking until stiff peaks form.
In another bowl, combine pumpkin puree with milk. Add the egg yolks and oil. Mix till well blended and add the flour. Mix gently until no lumps.
Fold in approximately ⅓ of egg whites into pumpkin mixture. Add another ⅓ of the egg whites by gently folding into the batter. Add the remaining ⅓ egg whites and again fold into the cake batter.
Scoop the batter into prepared muffin pan or into an approximately 10 inch pan, level the batter.
Gently tap the pan or muffin pan against the counter to remove air bubbles trapped in the batter.
Bake the muffin for approximately 15 minute or the 10 inch pan for 25 minutes. Once turned the oven off, keep the cake inside the oven and leave the door ajar for 10 minutes.
Remove the cake from oven and gently remove the cake from the pan.
Let is cool completely before serving.
Did you know that pumpkin is very rich in dietary fiber? Pumpkin is not only rich in fiber it is a great source of carotenoids, which once consumed turn into vitamin A.