Description
A light and airy Pumpkin Chiffon Cake that perfectly captures the essence of fall with its soft texture and subtle flavors of pumpkin, vanilla, and lemon. Ideal for any occasion, this cake can be enjoyed on its own or dressed up with frosting.
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)
Instructions
- In a bowl, combine the milk and vegetable oil, mixing 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 to the batter and mix until fully combined.
- 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.
- Gently take a scoop of the whipped egg whites and fold it into the batter. Continue folding in the remaining whipped egg whites until fully incorporated.
- Preheat the oven to 293℉ (145℃). Prepare an 8-inch cake pan and pour the batter into the pan. Tap the pan gently to remove large air bubbles.
- Bake for 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.
Notes
- Spiced Pumpkin Chiffon Cake: Add cinnamon, nutmeg, or pumpkin pie spice to the batter for a spiced flavor.
- Frosted Version: Frost the cake with whipped cream or cream cheese frosting after cooling.
- Gluten-Free Version: Substitute cake flour with a gluten-free flour blend.
- Pumpkin Chiffon Cupcakes: Bake the batter in cupcake tins for individual servings (bake for 20-25 minutes).
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall Recipes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240 kcal
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
