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Thursday, July 17, 2014

Pumpkin Rice Flour Chiffon Cake

This chiffon cake was inspired by the numerous recipes shared by many food bloggers.  With the successful baking of chiffon cakes using rice flour, I tried this one with pumpkin.  The cake rose beautifully and to prevent the top from been too browned, I baked the cake with bottom heat for the first 20 minutes then with both top/bottom heat for the remaining 20 minutes. 
Verdict - soft, spongy, fluffy and moist chiffon.  Has a nice pumpkin colour.  This is a good cake and it went to my mum's place.  I got to taste it there and didn't manage to take more photos of the cut cake as people are waiting to eat them.
For the mixing of egg yolk batter, I changed the method too - by first mixing all the ingredients [flour, salt, puree, liquid and oil] until well combined then beat in the egg yolks one after another.
Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
90 gm pumpkin puree
2 tbsp milk
60 gm cake flour [I used superfine flour]
30 gm rice flour
1/2 tsp  cinnamon powder [optional]
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]
  1. Sieve both flours together and mix in the salt.
  2. Separate egg yolks and whites into 2 separate bowls.
  3. Mix flours, salt, sugar, pumpkin puree, milk and oil until well combined.
  4. Add in egg yolks one after another until creamy.
  5. Preheat oven at 160 degrees C for 10 minutes.
  6. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
  7. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
  8. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
  9. Bake in preheated oven at 160 degrees C for 40 minutes or bake with bottom heat for 20 minutes then both top/bottom heat for remaining 20 minutes.
  10. Remove from oven and invert immediately to cool cake before slicing.
  11. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
Notes: If using larger eggs [AA size], it is advisable to use a 20-22 cm tube pan.   The actual cake has a nice  pumpkin colour.  The photos were taken in the early morning and the results weren't good.
I'm submitting this post to Bake Along #64 - Chiffon Cakes
 hosted by Joyce of Kitchen Flavours 
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22 comments:

Veronica Ng said...

Good morning Kimmy. Another yummy chiffon! Certainly looks soft and spongy. That's the texture we always look for in a chiffon.

Kimmy said...

Hi Veronica, this cake was well received by my family members. My sis asked for several pieces to share with her family. Must be good, lah!

Sonia ~ Nasi Lemak Lover said...

I have yet to try rice flour chiffon cake, your cake look tall and nice.

Luv Sweet and Savory said...

Hi Kimmy, very soft fluffy pumpkin chiffon you've baked! Any more left to share share ? ^-^!

Phong Hong said...

Kimmy, when I want to bake other types of chiffon cake besides pandan, I will come and find from you as I noted you have a big collection of chiffon cakes! This one with pumpkin looks good too. So it went to your mum this time and not MIL :)

Zoe said...

Wow, Kimmy! You must have been baking non-stop!!! This is your 4th chiffon cake already! Kudos to your baking spirit :D

Zoe

Sokehah Cheah said...

That looks good, fluffy!

kitchen flavours said...

Hi Kimmy,
Everyone has been so creative with the flavours of chiffon cakes! And I have not eaten one made with pumpkin before. The texture of your cake is just perfect!
Thanks for sharing with BA!

lena said...

i see that you are enjoying baking chiffon cakes using rice flour method. Thx for sharing another wonderful rice flour chiffon recipe with us.

Ann Low said...

Hi Kimmy, I would love to try this. Love pumpkin in the cake, soft and delicious!

Betty said...

Kimmy, do all the other ingredients remained the same if using AA eggs to bake in a 20-22cm tube pan? THANKS.

Kimmy said...

Hi Sonia, surprised you haven't try out of curiosity like me, hehehe!

Kimmy said...

Hi Karen, next time when I bake and keep the whole cake for myself, hahaha!.

Kimmy said...

Thanks for Phong Hong for your support. Honestly, I love trying various flavours and combination of ingredients.

Kimmy said...

Hi Zoe, preparing to bake chiffon is quite fast and the cake also finish fast. I always share them.

Kimmy said...

Hi Soke Hah, this one is really soft, spongy, moist and tasty. I was not surprise at all when my sis asked for it.

Kimmy said...

Hi Joyce, your're welcome. I'm trying to find time to try those chiffon cakes shared at BA.

Kimmy said...

Hi Lena, Louise told me she baked chiffon just with rice flour. I have yet to try it.

Kimmy said...

Hi Ann, do try and I hope you like it as much as I do.

Kimmy said...

Hi Betty, you can try. My tube pan is only 19 cm and my cake isn't very sweet.

Susanne Ng said...

Hi Kimmy, thanks for sharing this pumpkin rice flour chiffon! Been wanting to try out rice flour and I've definitely bookmarked this! Thank u!

Kimmy said...

Hi Suzanne, you have a wide range of lovely chiffon cakes done so creatively. I'm at a lost looking at them. So Nice.

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