Pumpkin Chiffon Cake

Pumpkin Chiffon Cake

by Moon Swallow

4.7 (1)







Chiffon cake made with pumpkin puree instead of milk has a sweet taste of pumpkin, and the texture of the cake is softer and more elastic. During the Spring Festival, I was tired of eating big fish and big meat. Prepare such a brightly colored, less oil and less sugar dessert for the children, so that they can eat healthier. Suitable for babies aged 6 months and above.


Pumpkin Chiffon Cake

1. Prepare the required raw materials and molds.

Pumpkin Chiffon Cake recipe

2. Separate the egg whites and egg yolks and place them in a water- and oil-free container.

Pumpkin Chiffon Cake recipe

3. Add 1/3 of the fine granulated sugar to the egg yolk and stir evenly until the sugar melts.

Pumpkin Chiffon Cake recipe

4. Add vegetable oil and continue stirring until fully emulsified.

Pumpkin Chiffon Cake recipe

5. Add pumpkin puree and stir well.

Pumpkin Chiffon Cake recipe

6. Sift in low-gluten flour, stir evenly in a "Z" shape with a manual whisk until there are no particles.

Pumpkin Chiffon Cake recipe

7. Add the remaining fine sugar to the egg white three times and beat it with an electric whisk until it is dry and wet (as shown in the picture).

Pumpkin Chiffon Cake recipe

8. Take 1/3 of the beaten egg white to the egg yolk paste.

Pumpkin Chiffon Cake recipe

9. Stir evenly with a spatula.

Pumpkin Chiffon Cake recipe

10. Pour into the remaining whipped egg whites.

Pumpkin Chiffon Cake recipe

11. Stir evenly with a spatula to form a smooth and delicate batter.

Pumpkin Chiffon Cake recipe

12. Pour it into the mold from a high place, shake off the surface bubbles.

Pumpkin Chiffon Cake recipe

13. Put it in a preheated oven at 150 degrees for 50 minutes.

Pumpkin Chiffon Cake recipe

14. Immediately after being released.

Pumpkin Chiffon Cake recipe

15. Remove the mold after the cake is thoroughly cooled.

Pumpkin Chiffon Cake recipe


1. The pumpkin is best to be mashed in a microwave oven to reduce a lot of moisture.
2. The pumpkin puree I use is similar to thick yogurt. The pumpkin puree you use is too thick or too thin. Please increase or decrease the amount or add some milk as appropriate.
3. Please adjust the baking time and temperature according to the actual situation of your own oven. Because pumpkin puree is added to the batter, it takes 5-10 minutes longer than ordinary chiffon cakes, otherwise the middle is easy to be unripe.
4. Don't reduce the amount of sugar, otherwise it will affect the egg whites. The amount of sugar I use, the baked cake will not be too sweet.
5. The amount given in the formula is the amount of a 15CM round movable bottom mold in rose color, and the amount of an ordinary round 6-inch mold.


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