Embrace the cozy flavors of fall with this Autumnal Pumpkin Chiffon Cake. This light and airy cake combines the subtle sweetness of pumpkin with the delicate texture of a chiffon cake. Made with low-protein cake flour for an ultra-soft crumb, this cake is a delightful twist on traditional autumn desserts.
Why You’ll Love This:
- The gentle sweetness of pumpkin puree in every bite.
- Incredibly light and fluffy texture, perfect for a chiffon cake.
- A unique and seasonal twist on a classic dessert.
Perfect Occasion: Ideal for autumn gatherings, Thanksgiving celebrations, or as a comforting treat to enjoy with a warm cup of tea or coffee.
Ingredients:
- 100g pumpkin puree
- 45g milk
- 55g vegetable oil
- 90g cake flour (low protein, around 8%)
- 5 eggs
- 70g sugar
- A few drops of lemon juice
- 1 TBSP vanilla extract
Instructions:
- Prepare the Batter:
- In a bowl, thoroughly mix milk and vegetable oil.
- Add in cake flour and pumpkin puree, blending until smooth.
- In a separate bowl, separate the eggs. Mix the yolks into the batter.
- Whip the Egg Whites:
- Add sugar, lemon juice, and vanilla extract to the egg whites.
- Start beating at low speed until the sugar dissolves, then increase to high speed. Beat until soft peaks form.
- Combine:
- Gently fold a scoop of the whipped egg whites into the batter.
- Pour the batter back into the remaining egg whites, folding gently to combine.
- Bake the Cake:
- Ready an 8-inch chiffon cake pan. Pour the batter into the pan, tapping lightly to release large air bubbles.
- Preheat the oven to 145℃ (293℉) and bake for 50 minutes.
- Cooling:
- After baking, let the chiffon cake cool completely on a cooling rack.
Enjoy this delightful Autumnal Pumpkin Chiffon Cake, a perfect treat that captures the essence of fall in every light and fluffy slice!
