Pumpkin Chiffon Cake

This morning, i just realized that i have a small piece of pumpkin (only cost me RM 1) still sitting inside the fridge and I think already there for more than a week. Sometime i just buy things and planning to make something, but the end i was attracted by other recipes and totally forgot about it, hehehe..Since i have quite long did not bake a chiffon, so i added this pumpkin in this chiffon and resulted a very moist and soft chiffon, also like the natural golden colour..In fact, this small piece of pumpkin can turn into 3 chiffons...

Pumpkin Chiffon Cake
(recipe source: by Sonia aka Nasi Lemak Lover)
**makes a 20cm chiffon

Ingredients
4 egg yolks

20g sugar

50g corn oil
10g water
70g self raising flour
75g pumpkin puree( steamed pumpkin and process till fine)


4 egg whites
70g sugar


10g pumpkin seeds


Method
1. Hand whisk egg yolks and sugar till pale.

2. Add in corn oil, water, and pumpkin puree, mix well.

3. Add in flour and combine well, set aside.

4. Beat egg whites over high speed till foamy (1min for KA mixer at speed 8).

5. Slowly add in sugar, beat till soft peak form (2mins for KA mixer at speed 6).

6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.

7. Fold the balance of egg white mixture into egg yolk mixture, combine well.

8. Sprinkle pumpkin seeds on the bottom of cake pan. Pour cake mixture into baking pan and bake at pre-heated oven at 160c for 40min or adjust to your oven as every oven is difference. Inverted the cake pan and remove cake once it is cool completely.

Earlier i told you i bought a cheap cake stand from Bangkok, i only use it once and it has broken into two pieces, and further the big plate also broken into pieces, only left with the stand..sob sob ..

Anyway, I save the stand and turn it into another new cake stand as I just bought a cheap plate from Tesco and stick it together, look not bad right this new cake stand, hahaha..



*** Happy Labour Day and Happy Holiday ***