🎃Soft and Fragrant Golden Pumpkin Chiffon Cake (with Step-by-Step Video)
There are too many pumpkins! Made pumpkin soup and pumpkin toast, so how can we not make pumpkin chiffon cake? Let’s get started, and here are links to other flavor variations: Original Cloud-like Soft Chiffon Cake https://www.xiachufang.com/recipe/103685904/?group=share_title_a Rich and Non-Degassing Chocolate Chiffon Cake https://www.xiachufang.com/recipe/103805246/ Milk Tea Flavored Chiffon Cake https://www.xiachufang.com/recipe/103907686/?group=share_title_a Delicious and Low-Fat Oil-Free Yogurt Chiffon Cake https://www.xiachufang.com/recipe/104623763/ Refreshing Orange-Flavored Chiffon Cake https://www.xiachufang.com/recipe/104200118/ This recipe makes an 8-inch cake, but you can also divide it into two 6-inch cakes. For a 6-inch version, halve all the ingredients. Avoid using Beibei pumpkins—the redder the pumpkin, the better the color! If you’re confident in your whisking skills, you can use just 4 eggs if the eggs weigh around 65 grams each. Feel free to substitute the pumpkin with sweet potato, taro, purple sweet potato, or other similar ingredients. Reasons for chiffon cake failures, recipe conversions, and ingredient/tool choices: Click to view: https://www.xiachufang.com/recipe/106125570/
Ingredients
Steps
Slice the pumpkin. Cut as much as you need; steaming it will yield just about the right amount.
Steam on high heat until cooked.
Separate egg whites and yolks.
Collect egg yolks in a small bowl, and carefully pour egg whites into a water- and oil-free large bowl, ensuring no contamination. Egg prices are up after all!
Mash the pumpkin into a puree. If you dislike chunks, use a blender or food processor.
Measure out 128g of pumpkin puree, then combine with water and corn oil.
Add 10g sugar and stir well.
Sift in cake flour, cornstarch, and milk powder. Stir well in a Z-motion.
Lastly, mix in egg yolks until smooth. Set aside.
Add salt and a few drops of vinegar to the egg whites.
Begin whisking on low-medium speed. Gradually add 60g sugar in three batches (adjust sugar based on pumpkin sweetness). Ensure every part is whipped evenly. Preheat oven to 150°C.
Whisk until glossy peaks form.
A chopstick should stand firm in the meringue.
Take 1/3 of the beaten egg whites and carefully fold it into the pumpkin batter.
Pour the pumpkin mixture back into the remaining egg whites.
Gently fold using a "figure 8" motion, scraping the sides and bottom to ensure even mixing.
Pour into the mold.
Pour any extra batter into small cupcake molds.
Tap the mold to release air bubbles.
Bake in the oven at 150°C for 45 minutes. For humid areas, extend baking time by 5 minutes.
The cake is rising!
Take the cake out and tap the mold to release hot air. Invert it to fully cool.
Unmold and serve!