Pumpkin Chiffon Cake
Serves 10 (154 calories/65g each – based on a 2000 calories diet)
100 gm self raising flour
40 gm UHT or fresh milk
50 gm coconut oil or corn oil
1 tsp vanilla extract
1/2 tsp salt
6 egg yolks (from 65g eggs)
100 gm pumpkin puree (roast pumpkin with skin on for 30 minutes or until soft; scoop out the flesh then mashed it with a fork and weigh out the amount required)
6 egg whites
100 gm caster sugar
1/4 tsp cream of tartar
You need a 20 cm tube pan for this cake.
1. Preheat oven to 180C.
2. With a hand whisk, mix coconut oil, vanilla, egg yolks, milk, and salt together until combined.
3. Add pumpkin puree and mix again to combine.
4. Sift flour into the egg yolk batter and mix until lump free. Set aside.
5. With an electric mixer, whisk the egg whites till frothy then add cream of tartar and gradually add sugar and continue to beat until stiff peaks but not dry. Meringue should be glossy and smooth.
6. Fold in 1/3 of the meringue into the egg yolk batter until combined before adding the next 1/3 portion and mix again. I usually use the hand whisk to mix in the first 2 portions. Finally add the last portion and use a spatula to scoop from bottom and fold up until no streaks of white meringue can be seen. Pour the batter into a 20cm tube pan from a height slowly to release trapped bubbles. Even out the top.
7. Place pan into a preheated oven and bake for 80 mins at 160C or until cooked. Temperature and timing is indicative only. Please adjust according to your oven. You may tent the cake if the crust is getting too brown. Test for doneness by pressing lightly on the top. Cake should spring back. If not, continue to bake for about 3-5 minutes and test again.
8. Once baked, immediately remove from oven and invert it to cool completely before unmoulding.