pumpkin qi feng recipe

How to Make Perfect Pumpkin Chiffon Cake: A Complete Guide

Pumpkin chiffon cake, a delightful blend of autumn flavors and airy texture, is a beloved dessert. Follow this step-by-step guide to create a show-stopping treat.

Ingredients:

- 120g pumpkin puree (fresh or canned)

- 4 eggs (separated yolks and whites)

- 60g cake flour

- 60g sugar (divided: 40g for batter, 20g for meringue)

- 1 tsp baking powder

- 1/2 tsp cinnamon (optional)

- 30g vegetable oil

- 1 tbsp milk

Steps:

1. Prepare Batter: Whisk egg yolks, 40g sugar, oil, milk, and pumpkin puree until smooth. Sift in flour, baking powder, and cinnamon; fold gently until no lumps remain.

2. Whip Meringue: In a clean bowl, beat egg whites with an electric mixer until foamy. Gradually add 20g sugar, continuing to beat until stiff peaks form.

3. Combine: Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue in two batches, maintaining airiness.

4. Bake: Pour the batter into a 17cm ungreased tube pan. Bake at 170°C for 30-35 minutes until a toothpick comes out clean.

5. Cool: Immediately invert the pan and let cool completely. Run a knife around the edges before unmolding.

Serving Tip: Enjoy plain or dust with powdered sugar. Pair with whipped cream or a drizzle of caramel for extra richness.

This chiffon cake’s moist pumpkin crumb and light, fluffy texture make it a perfect autumn centerpiece!