Pumpkin Chiffon Cake
This post may contain affiliate links.Pumpkin Chiffon Cake is light and fluffy with a gentle pumpkin flavor. It’s soft and airy, making it a nice treat for fall or any time you want something simple and tasty. If you’re looking for an easy dessert to try, check out the recipe and give it a go for your Thanksgiving dessert!
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Chiffon cake is super tempting with its soft, fluffy, and light texture. It’s kind of like a sponge cake, but even lighter.
The first time I tried making chiffon cake, it was a bit tricky. I made a few mistakes, but I’m glad I didn’t give up.
With fall coming and lots of pumpkins around, I decided to try making a pumpkin chiffon cake. The bright yellow color really adds to its soft, airy texture.
If you like airy textured cake liket this and want to try other exotic flavor, you can check Pandan Chiffon Cake. For cheese lovers, you must definitely try this Cream Cheese Chiffon Cake.
For dense and moist textured cakes, you might want to check Royal Thai Butter Cake, Almond Butter Cake or Marble Cake or Dutch Butter Cake.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Pumpkin puree – Peel and cut the pumpkin into pieces to steam. Puree with a food processor, you may sieve it to get a smooth texture. Store-bought pumpkin puree is also a good choice.
Milk – Choose full cream milk for a better flavor and texture. If you want non-dairy milk, you can substitute with almond milk, oat milk, or soy milk.
Coconut oil – Any vegetable oil will do. I prefer using coconut oil.
Be sure to check out the full recipe and ingredient list below
How to Make Pumpkin Chiffon Cake
STEP 1. Prepare your chiffon pan. Do not grease it. Line the pan with a parchment paper only at the bottom. Line the outer part with aluminum foil. Have another bigger pan ready for water bath.
STEP 2. Put egg yolks, coconut oil, pumpkin puree, milk, cake flour into a bowl (Image 1). Whisk altogether until well incorporated (Image 2). Set aside.
STEP 3. Beat egg white with sugar. While beating with slow speed, put in the sugar in three parts. Egg white will gradually rise up. Put in salt and ¼ tsp cream of tartar or 1 teaspoon of lemon juice (Images 3, 4).
STEP 4. Turn up the speed to medium. Keep beating until soft peak (Image 5). Take 1/3 of the meringue, add to the egg yolk mixture. Use a whisk to mix the batter evenly (Images 6). Continue adding the meringue to the mixture until finished (Image 7). Gently fold the meringue and the batter until no trace of meringue is seen in the batter.
STEP 5. Put the pan with aluminum foil wrapped on the outside on a bigger pan (Image 8). Put the pan with the batter in the center. The bigger pan is for the hot water.
STEP 6. Pour the batter into the pan (Image 9). Bake 150°C in water bath method for 65 minutes with the bottom heat. Put in the middle rack. Use upper heat to bake the top part for 5 minutes afterwards.
STEP 7. Take out from the oven and let it cool completely (Image 10). Slide out the cake from the pan when it has cooled down. Enjoy!
Pro Tips
- Use food processor the puree the steamed pumpkin. Sieve it to get a smooth texture.
- Make sure you do not grease the chiffon baking pan. Only line with parchment paper on the bottom. Line the outer part of the pan with aluminium foil so water does not seep in.
- Using water bath technique will make the cake moist and easy to take off from the pan. Just wait until it is cool enough, you can use a thin knife to slit the sides of the cake.
FAQs Pumpkin Chiffon Cake
Storage
Keep this fluffy pumpkin chiffon cake in an airtight container in the refrigerator for up to three days. This cake is best consumed immediately.
How to Serve
You can simply slice the cake and serve it. Or you can add ice cream next to it, or whip some heavy cream, drizzle some homemade Condensed Milk on top, or add Coconut Kaya Jam on it.
Pumpkin Chiffon Cake
Equipment
- 1 baking pan 6.4 inch baking pan
Ingredients
Egg Yolk Mixture
- 3 egg yolk
- 40 gr coconut oil
- 40 gr pumpkin puree
- 30 gr milk
- 55 gr cake flour
Egg white mixture
- 3 egg whites
- 40 gr sugar
- 1 tsp cream of tartar / 1 tsp lemon juice
Instructions
- Prepare your chiffon pan. Do not grease it. Line the pan with a parchment paper only at the bottom. Line the outer part with aluminum foil. Have another bigger pan ready for water bath.
- Put egg yolks, coconut oil, pumpkin puree, milk, cake flour into a bowl. Whisk altogether until well incorporated. Set aside.
- Beat egg white with sugar. While beating with slow speed, put in the sugar in three parts. Egg white will gradually rise up. Put in salt and ¼ tsp cream of tartar or 1 teaspoon of lemon juice. Turn up the speed to medium. Keep beating until soft peak.
- Take 1/3 of the meringue, add to the egg yolk mixture. Use a whisk to mix the batter evenly. Continue adding the meringue to the mixture until finished. Gently fold the meringue and the batter until no trace of meringue is seen in the batter.
- Pour the batter into the pan. Use another pan as a tray to pour in hot water. Put the pan with the batter in the center.
- Bake 150°C in water bath method for 65 minutes with the bottom heat. Put in the middle rack. Use upper heat to bake the top part for 5 minutes afterwards.
- Take out from the oven and let it cool completely (Image 10). Slide out the cake from the pan when it has cooled down. Enjoy!
Video
Notes
- Use food processor the puree the steamed pumpkin. Sieve it to get a smooth texture.
- Make sure you do not grease the chiffon baking pan. Only line with parchment paper on the bottom. Line the outer part of the pan with aluminium foil so water does not seep in.
- Using water bath technique will make the cake moist and easy to take off from the pan. Just wait until it is cool enough, you can use a thin knife to slit the sides of the cake.
This is the perfect cake to make in the Fall when you have so many pumpkins around. It is super easy and quick to prepare and the result is a soft and moist cake!