Saturday, April 26, 2008

Pumpkin Chiffon

Ingredient for Egg Yolk Batter
  • 6 egg yolks
  • 110 gram cooked pumpkin
  • 150ml coconut milk
  • 1/4 tsp salt
  • 60ml cooking oil
  • 30 gram pumpkin seeds
  • 50 gram caster sugar
  • 140 gram plain flour

Ingredient for Egg White Mixture

  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 100 gram caster sugar

Method

  1. Combine egg yolks, mashed pumpkin, coconut milk, salt, cooking oil, pumpkin seeds and caster sugar in a mixing bowl. Fold in flour until batter forms.
  2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
  3. Gently fold beaten egg whites into egg yolk batter until blended.
  4. Pour batter into ungreased 22 cm tube pan. Bake in preheated oven at 180 degrees celsius for 30-40 minutes.
  5. Remove from oven, invert cake onto table until completely cooled.


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