Pumpkin Chiffon Cake
A wholesome chiffon cake with cooked pumpkin pieces folded directly into the batter.
Ingredients
sugar (divided into 90g and 20g portions)
110 g
cornstarch
20 g
egg white
180 g
egg yolk
70 g
salad oil
60 g
water
30 g
pumpkin (cooked and strained through cheesecloth)
40 g
cake flour
90 g
pumpkin (cooked and chopped)
100 g
rum
6 g
whipped cream (for decoration)
200 g
sugar (for decoration)
18 g
pumpkin (cooked and strained through cheesecloth, for decoration)
50 g
pumpkin seeds (for decoration)
10
Instructions
1
Prepare Ingredients
Mix 90g sugar with cornstarch and set aside. Strain some of the cooked pumpkin through cheesecloth. Cut 100g pumpkin into large chunks, sprinkle with a little rum, and set aside.
2
Whip Egg Whites
Using a cooled egg white, whip with a whisk until stiff peaks form. If using an electric mixer, whip at high speed until foamy.
3
Add Sugar to Egg Whites
After the egg whites reach stiff peaks, add the sugar from step (1). Whip with a mixer until the foam becomes dense and does not collapse. When using an electric mixer, set to medium-low speed. Keep the beaters vertical and stir in a circular motion around the bowl.
4
Check Egg White Foam
When the mixture feels heavy, switch to a manual whisk and continue beating until the foam is very dense and heavy.
5
Mix Egg Yolk Mixture
Take another bowl and combine the egg yolks, water, and oil until uniform.
6
Emulsify
Add the strained pumpkin from step (1). Stir in a circular motion to emulsify. If using an electric mixer, use low speed.
7
Add Flour and Sugar
Check the emulsion with a manual whisk; it should become viscous. Add the cake flour and 20g sugar, stirring until a thick consistency is reached.
8
Prepare Egg Whites
Add the egg whites from step (4). Before adding, stir them again until foamy.
9
Mix Part of Egg Whites
Once the egg whites are ready, add a slightly smaller amount than the emulsified batter in step (7) and mix.
10
Mix Remaining Egg Whites and Pumpkin Chunks
When the batter no longer shows white streaks of egg white, the mixture is ready. Add the remaining egg whites. As before, stir the egg whites until foamy before adding to the batter. For the second addition, use a spatula to lift from the bottom and rotate. Also lift the pumpkin chunks with the spatula, mixing repeatedly until fully incorporated.
11
Process Pumpkin Chunks
Coat the rum-soaked pumpkin chunks from step (1) with cake flour, but not too much. Reserve some pumpkin and add it to the batter from step (10).
12
Bake
After roughly mixing, pour the batter into a clean mold and bake at 160°C for 45 minutes. Insert a bamboo skewer; if it comes out clean, the cake is done.
13
Cool and Decorate
Remove from oven, place on a counter, invert to cool. Once cooled, release the cake from the mold by hand (see page 7). Mix sugar into the whipped cream along with the strained pumpkin. Spread over the cooled cake and garnish with pumpkin seeds.
