Pumpkin Sponge Cake adapted from Barry Apek’s Durian Chiffon
5 yolks (65g)
90 gm caster sugar
90 gm steamed or roasted pumpkin flesh
110 gm coconut milk (santan) (add more if batter is still thick)
105 gm corn oil
150 gm flour
1.5 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
50g caster sugar
1/2 tsp cream of tartar
1. Line bottom and grease the sides of a 8″ round or 7″ square pan. Preheat oven to 160C.
2. Puree the 90 gm of pumpkin in 110gm of coconut milk then strain to remove fibre. Measure out 180 gm.
3. In a large mixing bowl use a hand whisk to blend together pumpkin puree, yolks, oil, salt, vanilla and 90 gm sugar until sugar dissolved.
4. Sift together flour and baking powder and add to the yolk mixture. Stir with hand whisk until evenly incorporated. Set aside.
5. Whisk egg white until frothy then add cream of tartar and continue to whisk whilst gradually adding the 50g sugar until soft/firm peaks is achieved.
6. Add 1/3 of the meringue to the yolk batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath for 75-80 minutes or until golden brown. Follow your own oven temperature and time please.
7. Remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely before slicing.