Pumpkin Yoghurt Chiffon Cake

Seen the Pumpkin Chiffon Cake recipe sometime back in Small Small Baker's blog but did not try to bake it when I saw coconut milk is required.  Anyway, today with pumpkin puree in my pantry, I ventured out to bake this cake but used natural yoghurt to replace the coconut milk.   Bought a few tubs of natural yoghurt [special offers].  Taste wise I cannot tell the difference because I have not tried a pumpkin chiffon cake using coconut milk before. 


I saw the cake rising well and covers the whole 7" chiffon cake pan.  I  should have use the 9" pan instead.  Maybe next time, must remember.   Very soft but firm cake texture and taste good too.  Very confident, gave the cake to my mother in-law.  She loves it very much.

Ingredients for Egg Yolk Mixture

4 egg yolks

2 tbsp castor sugar

1/4 tsp salt

4 tbsp oil

80 gm pumpkin puree

60 ml coconut milk or fresh milk with 1/4 tsp cinnamon powder/ground nutmeg [I used natural yoghurt]

• Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in coconut milk/fresh milk/yoghurt.  Lastly stir in pumpkin puree until well combined. Fold in flour in batches until well incorporated. Set aside while you whisk the egg white.  Preheat oven at 170 degrees.

120 gm cake flour sifted together with 1/2 tsp baking powder

 

Ingredients for Egg White Mixture

4 egg white

5 tbsp sugar
1/8 tsp cream of tartar

• Whisk egg white till frothy then add in cream of tartar.  Continue whisking till foamy then gradually add in sugar [in 3 batches].  Whisk till soft peaks formed.
• Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into balance meringue till well incorporated. 
• Pour batter into 7" or 9" chiffon pan and bake in preheated oven at 170 degrees for 40 - 45 minutes.
• Invert pan immediately after baking to cool cake before removing from pan.