Posts Tagged pumpkin

Pumpkin/orange Chiffon


Pumpkin/orange Chiffon


100g Cake flour
70g Corn Oil
50g Orange Juice + zest of one orange
70g pureed pumpkin
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

6 egg whites
50g caster sugar
1/4 tsp cream of tartar


1. In a large mixing bowl, place yolks, oil, pumpkin, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 50g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.


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Pumpkin Sourdough Batard


Pumpkin Sourdough Batard


250g Bread Flour
150g Refreshed Levain
80g pumpkin puree
85g water
5g salt


1. Measure out the levain into a large mixing bowl and add the water and pumpkin puree. Mix until levain is dissolved before adding the flour and salt.

Follow the pictures for instructions.







After the 6th fold, cover and leave it in cool place to ferment for 2 hours. Dust some flour on the table top and pour the dough on it. Pre-shape and leave it covered for 10 minutes before doing a final shaping and place into a floured banetton for final proofing of 3-4 hours.  Finger test at 2.5 hours. If ready, heat up the oven to 260C together with the dutch oven if using. Baked covered for 20 minutes, then remove the cover and reduce temperature to 215 and continue baking another 20 minutes. Tent with foil if browning too much. Cool completely before you slice the bread.








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Pumpkin Chiffon


img_4558Pumpkin 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

6 eggwhites
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.

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Pumpkin Japanese Cotton Cheesecake

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250g cream cheese
120g pumpkin flesh (steamed and mashed, nett weight)
5 egg yolks
60g castor sugar
60g butter
150g full cream milk
50g cake flour
20g cornflour
1/4 tsp salt
1 tsp Vanilla extract

5 egg whites
1/4 tsp cream of tartar
70g castor sugar



1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar (60g), salt and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. Add mashed pumpkin and milk and use an immersion blender to blend until smooth. Remove from heat.

4. Add egg yolks one at a time and whisk well after each addition until smooth.

5. Add vanilla, and whisk again.

6. Sift flour and fold into mixture until fully combined. Set aside.

7. Whisk whites in a clean, dry bowl at low speed till foamy.

8. Add cream of tartar and increase speed while gradually add sugar (70g) and beat till before soft peaks stage.

9. Fold whites into batter 1/3 at a time. Fold with a hand whisk until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible. Remove 3 tablespoons of batter and add a teaspoon of cocoa powder. Gently mix with a spoon until well combine. Careful not to deflate batter too much.

10. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

11. Bake in a waterbath at 160C (no fan) for 80 minutes on lowest rack in the oven.

12. Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.


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Pumpkin Chiffon Cake


IMG_0548Pumpkin 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.



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Pumpkin Spice Sponge Cake

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@30 Sept 2016


Dust some cocoa powder after pouring in half the batter to create the lines


Pumpkin Spice Sponge Cake
140g pumpkin puree
60g coconut milk
30g water (add more if your pumpkin puree is thick)
1 tsp vanilla
1/2 tsp salt
80g oil
6 large eggs (65g) yolk
150g self raising flour
1 tsp ginger powder

6 egg whites
150g sugar
1/4 tsp cream of tartar


1. Preheat oven to 160C. Line the bottom of an 8″ round pan and grease the sides.
2. In a large mixing bowl place oil, pumpkin purée, salt, vanilla and yolks and mix until well blended.
3. Add the flour and mix to combine. Set aside.
4. In the stand mixer, place egg whites and beat until foamy before adding cream of tartar. Continue to beat while gradually adding the sugar until meringue is at firm stage. when you lift up the whisk, it should be able to drip back and sit on top of the meringue without disappearing.
5. Fold in 1/3 of the meringue into the yolk batter and mix well before adding the next portion. Make sure you fold until no streaks of yolk batter can be seen.
6. Pour into prepared pan at a height and give it a few taps to remove big bubbles.
7. Bake with Bain Marie on the lowest level at temperature of 160C for 75-80 minutes.
8. Remove from oven and wait about 3-5 minutes till the cake has pulled away from the side of the pan before unmoulding.
9. Return to oven to dry the sides once you have unmoulded the cake.

img_2163@30 Sept 2016

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Pumpkin Cupcakes


IMG_5097.jpgPumpkin Cupcakes adapted from Joy of Baking

1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking powder (I used Clabber Girl Double Acting Baking Powder)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (I used ground nutmeg)
1/2 teaspoon salt (omitted as I used salted butter)
1/2 cup (113 grams) unsalted butter, room temperature (I used salted)
1 cup (200 grams) granulated white sugar (reduced to 170g)
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (180 ml) solid packed, canned pumpkin puree (I used homemade pumpkin puree)

Can add 150g of chocolate chips if you desire – I only put a few on the top for decoration

Preheat oven to 165 degrees C. Place rack in the middle of the oven. Line 12 muffin cups with paper liners.

In a large bowl, sift together the flour,  baking powder, baking soda, ground spices, and salt if using.  Set aside.

In the bowl of your electric stand mixer with paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree in 3/2 portions.

Fill the muffin cups evenly and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted comes out clean. Cool on rack and serve warm.




Recipe source: Joy of baking

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