Six-Inch Roasted Pumpkin Chiffon Cake
From the MolalaCook kitchen · 烘焙手記
Six-Inch Roasted Pumpkin Chiffon Cake
六吋烤南瓜戚風蛋糕
Roast small sweet pumpkin until it mashes easily, then fold it into a light three-egg chiffon.
▶ Watch the recipe
Before you begin
This recipe fills a 6-inch round pan about seven-tenths full. Invert the main cake while hot. Wait for it to cool fully before releasing it so the soft structure can set.
Method 做法
Roast the pumpkin
Remove the seeds and slice the pumpkin thinly. Wrap in foil and bake at 180°C (356°F) for 20 minutes. Open the foil and continue at 200°C (392°F) for another 10–20 minutes, until tender. Mash until smooth.
See this stage at 1:05 →
Blend the yolk batter
Whisk the milk and oil until combined, then add the pumpkin purée. Sift in the cake flour and add the yolks. Mix smooth and pass through a sieve to remove any coarse fibres.
See this stage at 2:37 →
Fold in the whites
Beat the whites with lemon juice, adding the sugar gradually once foamy. Fold the meringue into the pumpkin mixture in batches, until no white streaks remain. Fill an ungreased 6-inch round tin about 70% full. Any extra can go into a cupcake mould.
See this stage at 4:40 →
Bake and invert
Bake at 150°C (302°F) for about 50–55 minutes. Invert the tin and cool completely at room temperature before loosening the cake around the edges.
Watch & bake along
Six-Inch Roasted Pumpkin Chiffon Cake
✦Why uncover the pumpkin during roasting?+
Tools for this recipe
Removable-Bottom Chiffon Cake Pan · 6 inch extra high (15cm)
Choose a chiffon tin to match the recipe diameter and base shape.
Chiffon Cake Cooling Rack (4–8 in)
Rest the inverted chiffon tin on the stand while the sponge cools.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
