Pumpkin Chiffon Cake

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EE3C17AB 3E13 4EA4 8781 A38DE00DB8AA.00 00 03 10.Still001 pinit
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Pumpkin Chiffon Cake

Difficulty: Beginner Cook Time 50 mins Total Time 50 mins
Cooking Temp: 293  °F Servings: 4
Best Season: Suitable throughout the year

Description

Pumpkin Chiffon Cake is a delightful autumn-inspired dessert that combines the light, airy texture of chiffon cake with the warm, spiced flavors of pumpkin. This cake is particularly popular during the fall season, making it a perfect addition to Thanksgiving and Halloween celebrations.

The batter for Pumpkin Chiffon Cake is made with pumpkin puree, flour, sugar, eggs, and a blend of spices such as cinnamon, nutmeg, and ginger. The pumpkin puree gives the cake a moist texture and a rich, earthy flavor. The addition of baking powder ensures that the cake rises beautifully, resulting in a light, fluffy crumb.

The batter is whipped to incorporate air, giving the cake its characteristic airy texture. Once baked, the cake is often topped with a dusting of powdered sugar or a dollop of whipped cream.

Pumpkin Chiffon Cake is celebrated for its balance of flavors and textures. The sweetness of the pumpkin and spices complement the lightness of the chiffon cake, creating a harmonious blend that is both satisfying and refreshing. This cake is ideal for serving at festive gatherings, providing a taste of autumn in every bite.

Ingredients

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Instructions

  1. In a bowl, mix milk and vegetable oil until well combined.

  2. Add in cake flour and pumpkin puree, mix until smooth. In another bowl, separate the eggs.
  3. Add the egg yolks into the batter, mix until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Note

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

Keywords: Pumpkin Chiffon Cake, chiffon cake, soft cake, pumpkin
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