Friday, August 4, 2017

南瓜戚风蛋糕 Sweet Pumpkin Chiffon Cake

Hello everyone, I guess you must be wondering why I haven't been posting any recipes for the past one month.  I even received a message from an avid blog supporter showing her concern over my missing in action.

Truth is, I have been extremely occupied traveling to and fro between Malaysia and Indonesia the past few months due to family matters. From the look and progress of the issue, I will be tied up with and left with little time to indulge in my recipes ventures.

Meanwhile, thank you for staying with my blog. I will try to share as much recipes whenever my schedule permits.

Sweet Pumpkin Chiffon Cake

Ingredients 材料


105g Pumpkin 南瓜 (steamed and mashed 蒸熟搅成泥)
35g Milk 牛奶
35g Olive Oil 橄榄油
8g Grand Marnier 柑曼怡酒
105g Cake Flour 蛋糕粉
6 Egg Yolks 蛋黄
1/4 Tsp Salt 盐

6 Egg Whites 蛋清
105g Golden Castor Sugar 金砂糖

50g Sunflower Seeds 葵花籽

Directions 做法

Preheat oven to 180C degrees.

Combine mashed pumpkin, salt, milk, grand marnier and olive oil (A) into a mixing bowl and whisk until combined.

Sift in cake flour (A) in 2 batches. Add egg yolks to combine. Whisk to mix until smooth with no visible lumps. Set aside.

In another dry and grease free mixing bowl, beat the egg whites (B) until frothy. Add in castor sugar in 2 batches and continue beating until stiff peaks.

Transfer 1/3 of the egg white meringue into the cake batter and carefully whisk to combine.

Transfer the cake batter mixture back into the meringue bowl and fold until evenly mixed.

Fold in sunflower seeds (C) to combine.

Transfer the final cake batter into an 8 inch chiffon cake pan. Lightly tap the pan on the tabletop twice to release the big bubbles.

Bake in the middle rack of a preheat oven at 180C degrees for 10mins then lower temp to 150C degrees and bake for another 30-35 mins.

Once the cake is out of the oven, invert the baking mould over a glass bottle to allow to cool completely before unmoulding.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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