Gula Melaka Pumpkin Chiffon Cake

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Here I go again (#^^#) experimenting and creating new recipes. It was a busy day yesterday and by the time I settled down to bake something for breakfast and for the girls’ snacks, it was already late at night, so bread was out of the question. I saw in my fridge that I still had the remaining pumpkin after I baked the Crown-Shaped Pumpkin Bread and also some gula melaka syrup from the Bubur Terigu I cooked on Saturday, I decided to combine both and bake a chiffon (^-^)

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Here’s the recipe I have came up with. Though the cake did not turn out as pretty (the pumpkin seeds all sank to the bottom!) as I was hoping, I love the taste a lot! For those who love pumpkin (understand that not everyone takes a liking for it) and nutmeg flavor, you would love this cake. I did not add that much gula melaka as what I have done for a pure gula melaka chiffon cake (will post the recipe the next time), hence the taste is not that strong but just a tinge of the sweetnesss from it.

{RECIPE}

Ingredients

5 egg yolks
5 egg white
110 cake flour
100g castor sugar (divided)
1/4 tsp baking powder
1/2 tsp nutmeg powder
60ml oil
60ml coconut milk
2 tsp gula melaka syrup
100g mashed pumpkin puree

Method 
1. Sift the cake flour, nutmeg powder and baking powder together.
2. Add 1/2 of the sugar (50g) to the egg yolks and beat till creamy and fluffy.
3. Mix the mashed pumpkin to the coconut milk and stir well.
4. Add 1/3 of the pumpkin mixture to the batter and mix well, follow by 1/3 of flour mixture and fold in well. Continue with another 1/3 of the pumpkin mixture and 1/3 of the flour mixture. Repeat until the pumpkin mixture and flour mixture are used up.
5. Add in gula melaka syrup and oil, gently mix well.
6. Beat egg whites till foamy. Add in the remaining sugar and continue to beat till firm peaks are formed.
7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and fold in the mix well.
8. Coat the pumpkin seeds with flour and dust off the excess flour. Gently fold them into the batter.
9. Pour batter into chiffon cake mould (I used a 17cm mould). Gently knock the sides of the mould to release air bubbles trapped inside.
10. Bake in pre-heated oven at 150 degree for 60 minutes. Remove from oven, invert the mould and set aside for about 30 mins (I let it cool for an hour). Once cooled, unmould the cake. I prefer to unmould using hands and not with knife. Have actually done a simple video on how I did it but haven’t gotten the chance to post it. Still waiting for my super busy daughter to help me edit the video (^^)

This cake is spongey and what my girls call, “squishy” (^^) They are both now so into squishies!!! Am going to take another slice of the chiffon now, and maybe pair with a cuppa nice tea. Hmmm….

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