PUMPKIN CHIFFON CAKE...

PUMPKIN CHIFFON CAKE

adapted from :    nasilemaklover.com

Ingredients :

4  egg  yolks  (I use grade A/large eggs)

20  gm  caster sugar

50  gm  corn oil

10  gm  water

70  gm  self-raising flour

75  gm  pumpkin puree  (steamed pumpkin & process till fine)

4  egg  whites  (grade A)

70  gm  caster sugar

10  gm  pumpkin seeds

Directions :

1.  Hand whisk egg yolks and caster sugar till pale.

2.  Add in corn oil, water and pumpkin puree, mix well.

3.  Add in flour and combine well, set aside.

4.  Beat egg whites over high speed till foamy.  Slowly add in caster sugar (70 gm), beat till soft peaks form.

5.  Take 1/3 portion off egg white mixture and use hand whisk to mix with egg yolk mixture till light.

6.  Fold the balance off egg white mixture into egg yolk mixture, combine well.

7.  Sprinkle pumpkin seeds on the bottom of ungreased 8 inch/20 cm chiffon pan.  Pour cake mixture into the baking pan and bake in the pre-heated oven at 160'C for 40 minutes or adjust to your oven.  Inverted the cake pan and remove cake once it is cool completely...