pumpkin breeze cake

How to Make Pumpkin Chiffon Cake: A Step-by-Step Guide

Pumpkin chiffon cake, a delightful blend of autumn flavors and airy texture, is easier to make than you think. Here’s a simple guide to baking this fluffy, fragrant treat at home.

Ingredients:

- 150g pumpkin puree (fresh or canned)

- 4 eggs (separated into yolks and whites)

- 80g cake flour

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

- 1 tsp baking powder

- 1/2 tsp ground cinnamon (optional)

- 30ml vegetable oil

- 30ml milk

Steps:

1. Prepare the batter: Whisk egg yolks, 40g sugar, oil, milk, and pumpkin puree until smooth. Sift in cake flour, baking powder, and cinnamon, and fold gently until just combined.

2. Whip meringue: In a clean bowl, beat egg whites with an electric mixer until frothy. Gradually add the remaining 20g sugar and beat until stiff peaks form.

3. Combine: Gently fold the meringue into the pumpkin batter in three batches, using a spatula to maintain airiness. Avoid overmixing.

4. Bake: Pour the batter into a 17cm ungreased chiffon cake pan. Tap the pan lightly to remove air bubbles. Bake at 170°C (340°F) for 35-40 minutes, or until a toothpick inserted comes out clean.

5. Cool: Invert the cake immediately and let it cool completely on a wire rack. Once cooled, use a knife to loosen the edges and remove from the pan.

Serving Tip: Enjoy it plain, or dust with powdered sugar and serve with a dollop of whipped cream for extra richness. This cake stays moist for 2-3 days when stored in an airtight container. Happy baking!