Name: Pumpkin Chiffon Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 100 g pumpkin puree; 45 g milk; 55 g vegetable oil; 90 g cake flour; 5 eggs (separated); 70 g sugar; A few drops of lemon juice; 1 tbsp vanilla extract (to add to egg whites)

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Why You’ll Love This Recipe

This Pumpkin Chiffon Cake is a light, airy dessert that perfectly captures the essence of fall. The pumpkin puree provides a rich, comforting flavor, while the cake itself is incredibly soft and fluffy. The addition of lemon juice and vanilla extract adds a subtle balance of tanginess and sweetness, making this chiffon cake an irresistible treat for any occasion. With its delicate texture and delicious flavor, it’s perfect for enjoying with a cup of coffee or as a light dessert after a meal.

Ingredients

For the Cake:

100 g pumpkin puree
45 g milk
55 g vegetable oil
90 g cake flour
5 eggs (separated)
70 g sugar
A few drops of lemon juice
1 tbsp vanilla extract (to add to egg whites)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake Batter:

In a bowl, combine the milk and vegetable oil, mixing them until well combined.
Add the cake flour and pumpkin puree to the mixture and stir until smooth and well incorporated.
In another bowl, separate the egg whites from the egg yolks. Add the egg yolks into the batter and mix until everything is fully combined.

Whip the Egg Whites:

Add sugar and a few drops of lemon juice to the egg whites.
Using a hand mixer, beat the egg whites on low speed until the sugar dissolves. Then, increase the speed to high and continue beating until soft peaks form.
Add the vanilla extract to the egg whites during the last stage of beating.

Combine the Ingredients:

Gently take a scoop of the whipped egg whites and fold it into the batter. This helps lighten the batter and ensure it’s well combined.
Pour the rest of the whipped egg whites into the batter and carefully fold them in until fully incorporated.

Bake the Cake:

Preheat your oven to 293℉ (145℃).
Prepare an 8-inch cake pan and pour the batter into the pan. Tap the pan gently on the counter to remove any large air bubbles.
Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the oven and let it cool completely on a cooling rack.

Servings and Timing

Servings: 4 (depending on portion size)
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes (including cooling time)

Variations

Spiced Pumpkin Chiffon Cake: Add a pinch of cinnamon, nutmeg, or pumpkin pie spice to the batter for a more spiced flavor.
Frosted Version: After cooling, frost the cake with whipped cream or cream cheese frosting for a richer, sweeter finish.
Gluten-Free Version: Substitute the cake flour with a gluten-free flour blend for a gluten-free pumpkin chiffon cake.
Pumpkin Chiffon Cupcakes: Instead of baking in a cake pan, divide the batter into cupcake tins for individual servings. Bake for 20-25 minutes.

Storage/Reheating

Storage: Store leftover pumpkin chiffon cake in an airtight container at room temperature for up to 2-3 days.
Reheating: This cake is best served at room temperature. If you prefer, you can microwave individual slices for about 10-15 seconds to warm them up.

FAQs

1. Can I use all-purpose flour instead of cake flour?

Cake flour produces a softer, more delicate texture, but you can substitute all-purpose flour. If you do, your cake may have a slightly denser texture.

2. Can I make this cake ahead of time?

Yes, you can make this cake a day ahead. Just store it at room temperature, covered, and it will stay fresh.

3. How can I make sure the cake doesn’t deflate after baking?

Be sure to fold the egg whites gently into the batter to avoid deflating them. Also, do not open the oven door while the cake is baking.

4. Can I add frosting to this cake?

Yes, if you prefer a sweeter finish, you can frost this chiffon cake with whipped cream, cream cheese frosting, or even a light glaze.

5. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. It should be golden brown on top.

6. Can I use fresh pumpkin puree instead of canned?

Yes, fresh pumpkin puree can be used, just make sure to drain any excess moisture before adding it to the batter.

7. Can I make this cake in a different size pan?

If you’re using a different-sized pan, adjust the baking time accordingly. A smaller pan may require a shorter baking time, while a larger one may need a bit longer.

8. How do I prevent the cake from sticking to the pan?

Make sure to grease and flour your cake pan well before adding the batter. Alternatively, you can line the pan with parchment paper for easy removal.

9. Can I use a stand mixer instead of a hand mixer?

Yes, a stand mixer can be used to beat the egg whites and mix the batter. Just be sure not to overbeat the egg whites to avoid a dry texture.

10. What should I serve this cake with?

This cake is delicious on its own but can be paired with a cup of coffee, tea, or a dollop of whipped cream or ice cream for a special touch.

Conclusion

Pumpkin Chiffon Cake is the perfect dessert for fall, offering a soft, fluffy texture with the rich, comforting flavor of pumpkin. Its lightness makes it an ideal treat for any occasion, and its versatility allows you to dress it up with frosting or enjoy it as is. Whether you’re serving it for a special gathering or enjoying it with a cozy cup of coffee, this cake will surely become a seasonal favorite.