Pumpkin Chiffon Cake (8-inch Round Mold)
Normally, I wouldn’t let chiffon cakes puff up so much, but today I had too much pumpkin puree and didn’t want to waste it... so I increased all the ingredient amounts in the recipe. It turned out that an 8-inch round mold can really only handle the standard amount for 8 inches, nothing more ~~~ But this messy puffed-up cake doesn’t look too bad, does it?! It’s also very soft~ If you don’t like how it looks, just divide the ingredient amounts by 1.5 for the standard quantity for an 8-inch round mold.
Ingredients
Steps
Mix vegetable oil, milk, and pumpkin puree until emulsified.
Emulsification complete.
Sift in cake flour and mix in a zigzag motion.
It’s normal for it to be sticky and hard to stir; just make sure there’s no dry flour.
Add the separated egg yolks and mix in a zigzag motion.
Yolk mixture ready.
Whisk egg whites on high speed. After a few seconds, when large bubbles form, add one-third of the sugar and continue whisking.
When streaks start to form, add half of the remaining sugar and switch to medium speed.
As the egg whites thicken and the streaks become more pronounced and stable, add the rest of the sugar and switch to low speed.
Whisk until soft peaks form. Preheat the oven to 160°C.
Scoop a spoonful of meringue into the yolk mixture, and mix in a zigzag motion for better emulsification.
Emulsification complete.
Pour the yolk mixture into the meringue and fold gently to combine. Do not stir in a circular motion.
Cake batter mixed and ready.
Pour the cake batter from a height of 10cm into the mold and tap the mold on the counter a few times to release air bubbles. Once the oven is preheated (using a thermometer is recommended), bake at 145°C for 60 minutes.
In the middle of baking.
Out of the oven~~
Invert immediately and let cool. Wait until fully cooled before unmolding.
No shrinkage, very satisfying! The texture, height, and appearance are all perfect~~