Ingredients:
Pumpkin puree 100g
Milk 45g
Vegetable oil 55g
Cake flour 90g
Eggs 5
Sugar 70g
Lemon juice a few drops
1 TBSP vanilla extract (add into the egg white)
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Cake pan: chiffon round cake pan
Instruction:
In a bowl, mix milk and vegetable oil until well combined. Add in cake flour and pumpkin puree, mix until smooth. In another bowl, separate the eggs. Add the egg yolks into the batter, mix until well combined. Add sugar and lemon juice into the egg white, use a hand mixer, beat in a low speed until the sugar dissolve, then in a high speed, beat until it forms soft peaks. Take a scoop of whipped egg white to fold into the batter, pour the batter back into the whipped egg white and fold the egg white into the batter. Get an 8-inch cake pan ready. Pour all the batter into the cake pan and give it a few tap to get rid of the big bubbles. Preheat the oven to 293℉(145℃) and bake for 50 minutes. Take the chiffon cake out of the oven; let it completely cool down on a cooling rack.
