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