Wednesday, November 4, 2009
PUMPKIN CHIFFON CAKE
Last Saturday went to Pasar Tani and saw that pumpkins were very
cheap, only rm 0.90 per kg. Bought one of them. I will make use of
110 gram to bake a chiffon cake and the remainder to cook pumpkin
Pumpkins are not just for Halloween. Surprisingly, there are many
health benefits derived from pumpkin and the seeds. The orange and
yellow colour of pumpkins are high in beta-carotene, is a powerful
antioxidant as well as an anti-inflammatory agent. Pumpkin seeds
promote overall prostate health as well.
Here is the recipe for Pumpkin Chiffon Cake
6 eggs separate the whites from the yolks
110 grams pumpkin -steamed and mashed
150 grams coconut milk/soya milk/milk
30 grams pumpkin seeds (blend with 1 tsp of flour)
150 grams sugar
140 grams self-raising flour
60 ml cooking oil
1/2 teaspoon cream of tartar
Beat egg whites with 100 grams of sugar and cream of tartar till stiff.
In a separate mixing bowl, mix the egg yolks with 50 grams of sugar,
mix well. Pour in the liquid, then the cooking oil. Slowly blend in the
flour, mix well.
Fold in the beaten egg whites into the egg yolks mixture, lastly add in
the pumpkin seeds. Pour into a round 20 cm baking tin and bake in
preheat oven at 180 degrees Celsius for 35 minutes.
Ha ha.. the pumpkin chiffon cake is ready. The texture is very soft
and nice to eat. em...yummy...