Pumpkin Chiffon Cake

Compare to the Pumpkin Chiffon Cake I've done previously, I prefer this which uses milk instead of coconut milk, taste lighter and of course less fattening! :D To further enhance the flavour of this chiffon cake, I added some cinnamon powder to it!

Recipe modified from 'My Kitchen'
Ingredients (makes 9" chiffon pan)

• 120gm butternut squash (without peel), steamed and mashed
• 50gm vegetable oil
• 50gm soy milk
• 1/4 tsp salt
• 6 egg yolks
• 120gm top flour
• 1/2 tsp cinnamon powder
  
• 6 egg whites
• 1/4 tsp cream of tartar
• 100gm sugar
  

Methods

1. In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour and cinnamon powder with a spatula till just blended.
2. In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.
3. Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
4. Transfer batter in chiffon pan and bake at 180°C for 40-45 minutes.
5. Invert cake immediately and cool completely before removing from pan.