Pumpkin Chiffon Cake


My first time baking with a vegetable! The cake turned out awesome but there wasn’t a strong pumpkin flavour to the cake. In fact, my grandmother thought it was pandan chiffon cake haha. There’s nothing much to say for this cake except that it keeps very well overnight and tastes very good, even for someone who doesn’t usually go for pumpkin (like me).


Recipe: (from 好吃威风蛋糕轻松上手  by 福田  淳子)

For 17 cm tin For 20 cm tin
Large eggs yolks 3 5
Caster sugar 70g 110g
Vegetable oil 50ml 80ml
Water 40ml 65ml
Cake Flour 80g 130g
Cinnamon Powder 1/2 to 1 teaspoon 2/3 to 1 1/2 teaspoon
Pumpkin (w/o seeds, skin) 100g 160g
Milk 1 to 2 tablespoon 1 1/2 to 3 tablespoon
Large egg whites 4 7
  1. Cut pumpkin to cubes of around 2cm. Heat up in a microwave oven at 500W for 2-3 minutes until the pumpkin cubes can be pierced through with a skewer.
  2. Mash the pumpkin in a metal bowl with a whisk while it is still hot. Add enough milk and mix till the mixture becomes mushy.
  3. Sieve cake flour and cinnamon powder together twice. Preheat oven to 180◦c
  4. Add egg yolks into a metal bowl and break them up. Add in 1/3 of the caster sugar and mix well with hand whisk.
  5. Add in vegetable oil bit by bit, over a few additions. Mix after each addition. Add in water followed by the pumpkin mixture and continue to mix.
  6. Add in sieved powder mixture and mix till shiny and smooth using a hand whisk.
  7. In a separate metal bowl, beat the egg whites using an electric beater till frothy. Add in half of the remaining caster sugar. (Use clean bowls and whisks)
  8. Continue to beat the whites. Add in the rest of the sugar.
  9. Continue beating until peaks form.
  10. Add 1/3 of the egg white mixture into the egg yolk mixture and use a whisk to mix well. Fold in remaining egg whites quickly using a spatula. Do not break the air bubbles.
  11. Pour the batter into the tin from high above the tin in one go. (Do not grease the tin. Aluminium tins are recommended)
  12. Pick up the tin with both hands and knock it against the table top lightly to release the air inside.
  13. Bake for around 30minutes (for 17 cm tin) / 40 minutes (for 20 cm tin)
  14. Immediately place the cake (together with the tin) upside down on an upside down cup to cool. (Once it is somewhat cooled, place it in the fridge for about an hour)
  15. Remove the cake and trim the cake



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